VENISON MEATBALLS WITH A CREAMY BOURBON REDUCTION

Venison Meatballs With a Creamy Bourbon Reduction image

Provided by Penny Stettinius

Categories Deer

Time 5h45m

Yield 12-14 serving(s)

Number Of Ingredients 22

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2 1/2 lbs ground venison
1 lb jalapeno sausage
1/2 medium onion, chopped fine
3 tablespoons parsley, chopped
3 eggs, lightly beaten
3 tablespoons olive oil
1/4 cup Stilton cheese, crumbled
1/4 cup parmesan cheese
nutmeg
kosher salt & freshly ground black pepper
1 slice white bread
1/3 cup milk
7 ounces panko breadcrumbs
1 1/2 medium onions, chopped
1 lb button mushroom, sliced
4 garlic cloves
2 cups Bourbon
1 teaspoon thyme
4 -5 sage leaves, jullienned
4 cups beef broth
1 pint heavy cream
vegetable oil

Steps:

Trim crusts from bread slice and put bread and milk together in a bowl.
Cook on high in the microwave until warm, about 1.5 minutes.
Mash the bread and milk and let cool.
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.
Pour the Panko into a flat bowl.
Roll into little 1-1.5" balls and roll through the Panko.
Heat the oil (about 1/4" up the sides) in a deep skillet.
Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
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.
Add the thyme and sage and stir, cook another minute.
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.
Slowly add the cream, whisking constantly.
Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
If your sauce is too thin use a little buerre manie and thicken prior to serving.
Deglaze the pan.