Fall

I hesitate to say it's Fall down here, but what the heck.   We've had a couple of cool spells, though we'll approach the 90s again and again before the year's over.

Maybe it's better this way.  The dips and rises instead of one continuous plunge into the damp and chilly cliff dive into winter.  Each dip is like a brand new Fall.

Bright side, people.  Let's overlook the fact that we have to keep a full year's wardrobe at the ready.  And that our heating and cooling systems develop personality disorders.

Hunting season started a few weeks ago.  That makes it officially, 100% Fall in Sportsman's Paradise.

My dad gave us some ground venison (among other critters).  Clearing out his freezer for the new hunting season.

I knew right away it would be meatballs

with a chunky, roux-based

Creole style gravy.

The cooler temps are an ideal time to stand over a pot stirring hot roux and to warm the house with a slow-simmering pot of gravy.

Besides hunting, another activity guiding Fall our way is the biggest Cajun & Creole music festival around.

Isn't this tree awesome?

La Place des Petits for face-painting, story time, and crafts for kids 

Record crowd this year

The Boy's favorite, Steve Riley and the Mamou Playboys performing a Creole tune from the Carriere brothers: Madame Faille



 A band I enjoyed, Cedric Watson and Bijou Creole.  Check out the frottoir (rubboard) player, Desiree Champagne--she's something else!


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*Note: I like to add ground beef or pork since venison can be dry.  It also helps cut the "gaminess" if the venison is strong.

Venison Meatballs in Creole Gravy

For the meatballs:
1 lb ground venison
1 lb ground pork or beef
about 2 cups seasoned bread crumbs
4 eggs
1 1/2 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
6 Tbsp milk

vegetable oil to cover the bottom of you pot

For the gravy:
1 large onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
3-4 cloves garlic, chopped
flour
drippings from cooking meatballs
1 (10 oz) can Ro-tel
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato paste
2 (8 oz) cans tomato sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
2 shakes Tony's Creole Seasoning (about 1 tsp)

cooked spaghetti

Making the meatballs:
Venison can be dry, so I like to cut it with ground beef or pork.  Combine all of the ingredients for the meatballs, working the mixture as little and as lightly as possible.  Adjust consistency if needed by adding more breadcrumbs or milk.  Make a patty with about 1/2 tablespoon of the mixture.  Heat oil in a large pot, such as a Dutch oven.  Cook the patty and taste for seasoning.  Adjust if needed.  Form the remaining mixture into meatballs and brown in the hot oil, turning to brown evenly.  Remove from the pot and refrigerate until gravy is ready.

Making the gravy:
Measure the meatball drippings.  You'll need about 3-4 tablespoons.  If you don't have enough, add more vegetable oil.  In the same pot you used for the meatballs, heat the oil over medium heat.  Sprinkle in flour to equal the amount of oil.  Cook, constantly stirring, until the roux is a coppery, peanut butter color.  Immediately add the chopped vegetables.  Cook until the vegetables are tender, stirring occasionally.

Add all of the tomato products and the seasonings.  Also add 2 tomato paste cans of water.  Stir to dissolve the tomato paste and incorporate the vegetables and roux.  Simmer for about 40 minutes.

Add the meatballs to the gravy and simmer another 20 minutes.  Serve over spaghetti.

Serves 12.  Freezes well.


Linking this week with:

Food On Friday: Marvelous Meatballs @ Carole's Chatter