Antelope Meatball Stroganoff

Antelope Meatball Stroganoff in a rich and creamy broth accompanied with mushrooms, onions and hints of garlic. Serve alone or with buttered egg noodles.

Meatball:
1 lb ground antelope
1 tsp. dried oregano
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. sea salt
¼ tsp. ground nutmeg
¼ cup onion, finely minced
½ cup breadcrumbs
1 egg

Stroganoff:
2 Tbsp. butter
2 cups mushrooms, sliced with stems
1 large onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup sour cream
1 Tbsp. horseradish
sea salt
chopped flat leaf parsley

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Mix all meatball ingredients together in a large bowl. Shape meat mixture into small meatballs and arrange on a nonstick baking sheet. Bake in oven for 20 minutes or until done.

Heat skillet over medium heat and melt butter. Add onions, mushrooms, garlic and cook until onions soften. Carefully add beef broth to skillet and bring to a low boil. Add sour cream and horseradish to broth and stir together until blended. Add meatballs to the creamy broth and serve alone or with buttered egg noodles. Garnish with flat leaf parsley.

Shape meat mixture into small meatballs and arrange on a nonstick baking sheet.

Heat skillet over medium heat and melt butter. Add onions, mushrooms, garlic and cook until onions soften. Carefully add beef broth to skillet and bring to a low boil.

Add meatballs to the creamy broth and serve alone or with buttered egg noodles.

Makes 14 meatballs.