California Farm Venison Meatballs on Toast

Name: California Farm Venison Meatballs on Toast
Yield: 2 people, 2 lunches
Cuisine: American
Ingredients: 2 slices sour dough bread, toasted, cut in 12 squares each; 2 x 3 cold venison meatballs, walnut sized, 4 slices per meatball, 1/4 pound; 2 x 12 drops ranch dressing; 2 x 12 small fresh basil leaves; 2 x12 sprinkles of Maldon flaked seasalt

Hobby Horseman @HobbyHorseman

California, United States

Venison meatballs are made from fresh deer meat and taste like beef filet mignon when served cold, sliced on sour dough bread toast with ranch dressing and fresh basil leaf. Delicious inexpensive quick cold special lunch.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Five minutes

2 people, 2 lunches

2 slicessour dough bread, toasted, cut in 12 squares each
California Farm Air Fryer Bread
2x 3 cold venison meatballs, walnut sized, 4 slices per meatball, 1/4 pound
2x 12 drops ranch dressing
California Farm Fresh Buttermilk and Ranch Dressing
2x 12 small fresh basil leaves
California Farm Best Indoor Basil Drying
2x12 sprinkles of Maldon flaked seasalt
Equipment: dutch oven, glass bowl, toaster
Cost: venison $1.75, toast, other 25 cents, $1 per luncheon

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Steps

Five minutes

1

Roll 12 venison meatballs for soup. In glass bowl, kneed meat with two egg yokes flaked seasalt and 12 Tsp breadcrumbs, rest 15 minutes till solid. Set six meatballs aside for this cold lunch.
2

Simmer venison meatballs in broth with onion peels till dark brown. Cool and slice.
3

Place on crouton size squares from large piece of sour dough bread toast, drizzle with ranch dressing, serve with fresh basil leaf. Enjoy.
4

Linked Recipes

California Farm Air Fryer Bread

California Farm Fresh Buttermilk and Ranch Dressing

California Farm Best Indoor Basil Drying

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Hobby Horseman @HobbyHorseman

on October 26, 2024 07:02

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.