British Meatballs with Onion Gravy Recipe – Faggots
My wild game twist on a British Meatballs with Onion Gravy Recipe (Faggots) using deer trim, deer liver, bacon, and store-bought stuffing mix.BRITISH MEATBALLS – FAGGOTSFaggots, or British Meatballs, are a traditional dish from the United Kingdom. Think liver and onions wrapped up in a meatball! The name Faggots might raise some eyebrows today, but it comes from the Old English word for a bundle of sticks, referring to how these flavorful meatballs were once wrapped in caul fat. For my American version, I skip the wrapping and go straight to a hearty combination of deer trim, deer liver, and pork bacon mixed together easily in a food processor.DEER LIVERDeer liver is a powerhouse of nutrients. It’s packed with iron, vitamins A and B12, and folate, which makes it a healthy addition to any meal, even for picky eaters (more on that in a minute). Venison itself is a lean, protein-rich meat that’s lower in fat and calories compared to beef, so when you combine these two, you’re essentially eating a superfood in meatball form. That’s how I justify the bacon, anyway.USE STORE-BOUGHT STUFFING IN YOUR BRITISH MEATBALLSFor those of you who are busy parents like me and may not have time to make your own stuffing, the store-bought stuffing mix is a great shortcut. It adds the perfect herby flavor and texture without any hassle. ONION GRAVY RECIPEOnce you’ve got your meatball mixture ready, whip up a homemade onion gravy recipe featuring caramelized onions in a luxuriously rich, brown gravy. Mashed potatoes and peas are non-negotiable sides because they bring the whole British comfort food experience together.IS DEER LIVER KID-FRIENDLY?For 99% of the wild game recipes on this food blog, I can almost always assure you the recipe was loved and approved by my wife and 9-year-old daughter. But not this time! Our daughter was a big fan of the mashed potatoes, peas, and the delicious onion gravy, but the meatballs? Not so much. She’s not into liver, and I get it – it’s an acquired taste. But for the grown-ups at the table, this deer liver recipe was a huge hit.So, if you’re looking for a dish that’s packed with flavor, British history, and a good dose of wild game health benefits, these British meatballs with onion gravy are worth a try. Plus, you can feel good knowing you’re not leaving that deer liver in the field for the coyotes, even if you do have to bribe the kids with extra gravy!OFFAL FOODOffal food is the internal organs of a butchered animal. I'm always trying to develop more deer heart recipes, deer liver recipes, and deer offal recipes so hunters can use more of their animal to feed their family. I hope this deer liver recipe becomes a new favorite for you. If you are looking for more dinner inspiration, you can find all of my deer offal recipes here. Or check out these family favorites for your next weeknight dinner:Fried Deer Liver and OnionsPan Fried Deer HeartDeviled KidneysVenison Steak and Kidney PieCOME DEER HUNTING IN NORTH DAKOTAIf you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYSign up here to receive a new recipe in your email inbox every Tuesday morning!If you make this British Meatballs with Onion Gravy Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.If you have another favorite way to cook deer liver you'd love to share, I'd love to hear about it. You can email me at: jeffinfargo@gmail.comDid you enjoy this British Meatballs with Onion Gravy Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
British Meatballs
- 1 6-ounce box of stuffing mix
- 1 pound venison trim (or ground venison)
- 8 ounces venison liver
- 8 ounces bacon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 Tablespoons olive oil
Onion Gravy
- 4 Tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 teaspoons sugar
- 1 Tablespoon flour
- 2 cups venison or beef broth
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Gather your ingredients.
- Prepare the stuffing mix according to the packet instructions and set aside to cool.
- Meanwhile, place the venison trim, venison liver, and bacon on a cutting board and use a sharp knife to cut into 1-inch pieces and put in a food processor with salt, pepper, sage, rosemary, garlic powder, and onion powder.
- Pulse for 30 seconds until minced.
- Place the minced meat in a large mixing bowl and add the stuffing. Mix thoroughly.
- Dampen your hands or wear gloves, divide and roll the minced meat mixture into 8 evenly-sized balls. Place in the refrigerator while you make the onion gravy.
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, add 2 Tablespoons of the butter, sliced onions, and sugar, and cook until lightly browned and beginning to soften, about 5 minutes.
- Stir in flour and cook for 1 minute more. Whisk in broth and Worcestershire sauce and bring to boil. Cook until thickened, about 3 minutes. Remove from the heat, stir in remaining 2 Tablespoons of butter, salt, and pepper.
- Pour the onion gravy into a 9 x 13 baking dish and add the meatballs.
- Bake uncovered in an oven for about 45 minutes until the meatballs reach an internal temperature of 165 degrees F using an instant read meat thermometer.
- Serve with mashed potatoes and peas.
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