Venison Meatballs



  1. 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.
  2. Gently form into small balls. Use enough pressure so that they stay together, but will remain tender.
  3. Fry in oil over medium heat until they are browned.
  4. 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.
  5. Continue to fry in batches until they are all nicely browned.
  6. Add the wine to the pan you cooked the meatballs in to deglaze it and reserve for later use.
  7. To the pan add the oil and flour, whisking to make a roux.
  8. Cook over medium heat for a couple of minutes and then add the chicken stock.
  9. Bring it to a boil, then reduce to a simmer.
  10. Whisk in the dijon and cream.
  11. Whisk in the reserved pan juices.
  12. Add the meatballs and cook for 20 minutes.
  13. Serve over cooked pasta.

Recipe by Reformation Acres at