We have quite a bit of ground moose and venison in the freezer right now. I recently tried making meatballs with the moose meat and while it tasted good, the meatballs were pretty dry. I expected they would be drier than if made with pork or beef, but I'm wondering if I would be better off using a recipe that calls for beef rather than pork. Also, does anyone have any suggestions on how to make them less dry other than adding pork to them? The recipe I used did not have any eggs in it and the meatballs were baked.
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Gelatin. A 1 tsp of unflavored gelatin to 1/2 cup of broth. Let that 'bloom' about 15 mins or so and add that to the cracker or bread crumb mix and then make the meatballs.
The gelatin replaces the fat in lean meat.
Anyway, if I had your stashes, I would use it as an opportunity to learn traditional recipes from places and times where these meats are regularly eaten.
For venison, Perigord or other areas of France, for example:
http://www.frenchconnections.co.uk/blog/french-recipes-to-love/1778-venison-daube-a-winter-warming-recipe
Or Britain, for example this one from Scotland:
http://www.bbcgoodfood.com/recipes/1935/succulent-braised-venison
For moose meat, Canada (especially hunting and fishing lodges where they cook what they bring in) or Scandinavia (Noma and other innovative restaurants).
Even if they don't use ground meat, you can still adapt their seasonings and fats to the ground meat you have.
Looking forward to hearing about your results.