Venison Meatballs

Step 1: To begin making the meatballs, over med-low heat, saute the minced onion in ample butter, keeping the heat low so that it doesn’t darken or brown, for about 15 minutes or until completely softened.

Step 2: Add white wine and ground allspice and nutmeg. Cook down until no liquid remains. Set aside to cool slightly.

Step 3: In a very large bowl, mix the meat, eggs, and cooled onions with your hands.

Step 4: Alternate adding milk and breadcrumbs, mixing gently. Add salt and pepper. Do not over-handle the mixture or it will become tough.

Step 5: Gently and without squeezing, form the meat mixture into bite-sized balls and set on baking trays to await frying.

Step 6: Once all the balls have been formed, preheat the oven to 300F/150C.

Step 7: Add ample olive oil to cover the bottom of a very large flat-bottomed high-sided ovenproof pot, and heat over med-high heat.

Step 8: Fry the meatballs in batches, adding more olive oil as necessary to keep the bottom of the pan coated (do not overcrowd them).

Step 9: Once they are browned on one side, turn them to fry them on the other then remove, re-coat pan with olive oil and add the next batch.

Step 10: Once you’ve fried your meatballs, make the sauce by throwing in the chopped shallot to the pan you used to fry the meatballs. Fry on medium for a few minutes, then add the port, turn up heat and reduce liquid by half.

Step 11: Then add the red wine and beef stock and reduce liquid by half.

Step 12: Meanwhile, in a small pot, gently warm the heavy cream with the crushed garlic;

Step 13: Once red wine and beef stock have reduced, add the cream and garlic mixture to the pot and continue reducing.

Step 14: Add red currant jelly, a few juniper berries and some salt and pepper to taste while the sauce continues to boil down until your desired consistency.

Step 15: Once the sauce is the consistency you’d like it, throw the meatballs back into the pot, cover it, and stick it in the oven for an hour.