- 1 pound ground venison
- 1 pound ground pork
- 12 slices bacon, cooked, crumbled
- 1 onion, finely diced, cooked in bacon grease
- ½ teaspoon garlic salt
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon sage
- 1 cup buttermilk
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese
- oil for frying
- 1 cup red wine
- ¼ cup oil
- ¼ cup flour
- 1 quart chicken stock
- 1 Tablespoon dijon mustard
- ½ cup heavy cream
- Fettucine pasta, cooked in salted water
- Mix the ground meat, bacon, onion, buttermilk, breadcrumbs, and seasonings by hand until fully incorporated, but take care not to over mix in order to avoid a tough meatball.
- Gently form into small balls. Use enough pressure so that they stay together, but will remain tender.
- Fry in oil over medium heat until they are browned.
- Be sure to allow them to cook o each side long enough so that they won't stick to the pan when you try to turn them.
- Continue to fry in batches until they are all nicely browned.
- Add the wine to the pan you cooked the meatballs in to deglaze it and reserve for later use.
- To the pan add the oil and flour, whisking to make a roux.
- Cook over medium heat for a couple of minutes and then add the chicken stock.
- Bring it to a boil, then reduce to a simmer.
- Whisk in the dijon and cream.
- Whisk in the reserved pan juices.
- Add the meatballs and cook for 20 minutes.
- Serve over cooked pasta.
Recipe by Reformation Acres at https://www.reformationacres.com/2011/12/201112venison-meatballs-html.html