Venison Meatballs With a Creamy Bourbon Reduction

“Ed created these delicious meatballs with a creamy bourbon reduction for the Superbowl gathering at Marc and Lori's house after Marc supplied us with this huge deer. Ed says while shaping, do not squeeze the balls. The jalapeno sausage could be substituted with a mild Italian. We served this with toothpicks as hors d'oeurves but these meatballs would also be really good with a tomato sauce and served over pasta. Personally, I love the bourbon sauce. The Bourbon gets a mellow, beefy aromatic taste which compliments the hearty meat. These meatballs are great the next day served over mashed potatoes. And, make a really great sandwich with melted provolone. Rapture!”
READY IN:
5hrs 45mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim crusts from bread slice and put bread and milk together in a bowl.
  2. Cook on high in the microwave until warm, about 1.5 minutes.
  3. Mash the bread and milk and let cool.
  4. Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together.
  5. Pour the Panko into a flat bowl.
  6. Roll into little 1-1.5" balls and roll through the Panko.
  7. Heat the oil (about 1/4" up the sides) in a deep skillet.
  8. Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
  9. Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
  10. Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly.
  11. Add the thyme and sage and stir, cook another minute.
  12. Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2.
  13. Slowly add the cream, whisking constantly.
  14. Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
  15. Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
  16. If your sauce is too thin use a little buerre manie and thicken prior to serving.
  17. Deglaze the pan.

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