2 lbs. ground elk or other venison
1/2 lb. lean ground pork
6 T. butter, divided
1/2 cup finely chopped onions
1 tsp. finely chopped garlic
1 cup soft fresh white bread crumbs
1 egg, lightly beaten
1/4 cup pine nuts, coarsely chopped
1/2 cup milk
1/4 cup finely chopped fresh parsley
1 T. finely chopped fresh thyme
1 T. salt
1/4 tsp. freshly ground black pepper
2 T. vegetable oil
2 cups game stock
2 T. flour
1 large onion, peeled and thinly sliced
Melt 2 tablespoons butter in heavy 10- to 12-inch skillet over moderate heat. Add 1/2 cup onions and garlic, stirring frequently. Cook for 5 minutes or until soft and translucent but not brown. With a rubber spatula, scrape contents of skillet into a deep bowl. Set pan aside. Add elk, pork, bread crumbs, egg, pine nuts, milk, parsley, thyme, salt and pepper to onion-garlic mixture.
Knead vigorously with both hands. Beat mixture with a wooden spoon until it is smooth and fluffy. Shape each meatball using 1 tablespoon of mixture. Melt remaining 4 tablespoons butter with oil in reserved skillet. Brown meatballs 10 to 12 at a time, turning frequently with slotted spatula, and regulate heat so they color richly and evenly without burning. Transfer to a plate as they brown.
Drain fat from skillet and add game stock. Heat to boiling over high heat, scraping brown particles from bottom and sides as it heats. Return all meatballs to skillet with any liquid that has accumulated on plate. Turn meatballs to moisten them evenly. Reduce heat and simmer, partially covered, for 20 minutes or until no trace of pink shows when meatball is pierced with point of knife. Transfer meatballs to heated platter and drape foil over them to keep them warm. Add flour and onion slices to liquid remaining in skillet and, whisking constantly, cook over low heat for 4 to 5 minutes or until sauce is smooth and lightly thickened. Taste for seasoning and pour sauce over meatballs. Serve at once with mashed potatoes or hot noodles.
From—Completing the Hunt: Cooking Game with NAHC Members