If you’re looking for a meal that is easy to make, tasty and healthy, this meal is sure to satisfy! So, let’s head to the kitchen and get started. It’s a great combination of wild game, vegetables and a homemade tahini sauce that will knock your socks off. You can find tahini sauce in the grocery store but we opted to make our own. The meatballs are from a mule deer that I harvested last fall and the vegetables are from our local organic food co op.

 

Course: Main dish

 

Prep time: 20 minutes

 

Cook time: 60 minutes

 

Serves: 4-5 people

 

INGREDIENTS

 

Meatballs

• 1 pound ground venison

• 1 pastured egg

• 1 tsp ground black pepper

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• 1/2 tbsp oregano

• 1/2 tbsp dried thyme

• 1 tsp basil

• 2 tbsp almond flour

• Pinch of salt

 

Vegetables

• 1 head broccoli

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• 1 head cauliflower

• 1 sweet potato

• 4 peeled carrots

• 1 red onion

 

Tahini Sauce

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• 3 cups sesame seeds

• 2 tbsp avocado oil

• 3 cloves garlic

• 1/4 cup water

 

 

INSTRUCTIONS

 

  1. Preheat oven to 375.
  2. Prepare the meatballs. Combine all ingredients under “meatballs” and mix together with your hands.
  3. Form meatballs. A pound of ground meat will make around 12 balls (a little bigger than a golf ball, for comparison).
  4. Place meatballs on a baking sheet, lightly greased with avocado oil. Set aside and wash your hands.
  5. Prepare the veggies. Peel carrots and red onion and chop all vegetables.
  6. Place the vegetables on a baking sheet and drizzle roughly 1tbsp of avocado oil over the top. Season with black pepper to desired liking.
  7. Make tahini. Spread out sesame seeds on a baking sheet lined with parchment paper and bake for approximately 20 minutes. Check frequently, as they can burn quickly.
  8. Once sesame seeds are done, place all tahini sauce ingredients, except water, in vitamix or whatever blender/food processor you have. Blend until smooth consistency is reached. You can add salt, pepper, or lemon juice for extra flavor. Next, whisk in water to create more of a “sauce” than a paste. Set aside.
  9. Place vegetables and meatballs in the oven. Bake for 40 minutes, until vegetables are tender and meatballs are thoroughly cooked (160 degrees).
  10. When vegetables and meatballs are done, mix them into a bowl and drizzle the tahini sauce on top. Time to eat!
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