Mule Deer Albondigas (Spanish-style meatballs)

By: Gloria Goni

I’m excited to share another Goñi González family recipe with the Mule Deer Foundation, adapted to use ground venison instead of the traditional beef or pork. Growing up, my great-aunt often prepared these albondigas (Spanish-style meatballs) for me, and they quickly became one of my favorite comidas. I would eagerly race home from school whenever I knew they were on the lunch menu.

In Spanish culture, lunch is the biggest meal of the day, typically served between 1:00 and 3:00 p.m. Most people head home from work or school to eat with their families, take a brief siesta, and then return to work. It’s a time to slow down, enjoy hearty dishes, and reconnect.

In our household, albondigas were always a favorite, served over a bed of white rice and smothered in a creamy, savory tomato and wine sauce. Like every Spanish meal, lunch was accompanied by a big piece of baguette. My favorite part was and still is soaking up the last bits of sauce with my bread at the end.

I’ve adapted this Spanish recipe to feature venison meat. To counter the natural leanness of deer meat, I add a bit of pork fat, a touch more liquid, and take care not to overcook the meatballs. The result is a beautiful, healthy, and filling meal.

This batch was made with ground venison from my friend Hannah’s 2024 buck, that she generously shared with me. I’m so excited to pass this recipe along to the MDF community.

Spanish-Style Meatballs (Albondigas en Salsa)

Ingredients:

For the meatballs:

• 500 g (about 1 lb) ground venison
• 100 g pork fat
• 3 garlic cloves, finely chopped
• 1 egg
• 4 tablespoons breadcrumbs
• 3 tablespoons milk
• Chopped fresh parsley
• Salt and pepper to taste
• Flour (for coating)
• Extra virgin olive oil (for frying)

For the sauce:

• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 150 ml (about ⅔ cup) white wine
• 200 ml (about ¾ cup) beef broth (or water with a bouillon cube)
• 250 g (about 1 cup) crushed tomatoes (canned or fresh)
• 1 bay leaf
• Salt, pepper, and a pinch of sugar
• A pinch of sweet paprika

Preparation:

Make the meatballs:

• 1. In a large bowl, mix the ground venison, pork fat, egg, soaked breadcrumbs (mix
• breadcrumbs and milk first), garlic, parsley, salt, and pepper.
• 2. Combine thoroughly with your hands until well mixed. Form small balls about the size of a walnut.
• 3. Lightly coat the meatballs in flour and fry them in hot olive oil until golden on the outside (they don’t need to be fully cooked yet). Set aside on paper towels.

Prepare the sauce:

• 1. In a wide pot, heat a bit of the same oil and sauté the onion and garlic until soft and golden.
• 2. Add the white wine and simmer for 2–3 minutes to cook off the alcohol.
• 3. Stir in the crushed tomatoes, bay leaf, sugar, salt, pepper, and paprika. Simmer over medium heat for 10–15 minutes.
• 4. Add the beef broth and mix well.
• 5. Optional: Using an immersion blender, blend the sauce to your preferred consistency.

Cook everything together:

• 1. Carefully place the meatballs into the sauce.
• 2. Simmer gently, covered, for about 15 minutes, stirring occasionally to prevent sticking.

To Serve:

White rice

Sourdough bread (perfect for mopping up the sauce!)

Fried or boiled potatoes. These albondigas are comforting, flavorful, and perfect for sharing around the table. They pair beautifully with a simple green salad, roasted vegetables, or extra bread for dipping.

For wine, a Spanish Tempranillo or a light Garnacha would complement the dish beautifully. If you prefer a non-alcoholic option, sparkling water with a twist of lemon is a refreshing choice to balance the richness of the sauce.

I hope you enjoy making and sharing this little taste of Spain, and that it brings to your table the same warmth and good memories it always brought to mine. Happy cooking — ¡buen provecho!

Cooking:

As always, good luck this winter, and remember to send any successful pictures or stories from the field to [email protected]. You could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the Mule Deer Foundation, the Blacktail Deer Foundation, or both. Click here to join: https://muledeer.org/product-category/membership/ or https://www.blacktaildeer.org/

Gloria Goni

Gloria Goñi – @lapescadora 

Gloria Goñi grew up in a Spanish family where food was everything, shaping her love for cooking and shared meals. She takes great pride in sourcing her ingredients through hunting, fishing, and foraging, drawing inspiration from her Basque and Spanish roots. Splitting her time between Missoula, Montana, and life on the road with her two trusty pups, she can often be found exploring wild landscapes and cooking over an open fire for friends and family whenever possible.