Venison Meatballs

By Hank Shaw · 75 min

Ingredients

Instructions

1. Chill the venison and pork fat in the freezer for about an hour until nearly frozen, cut into pieces that fit your grinder, and grind through a fine plate. (Optional: food processor on pulse, or hand-mince.) Keep the meat in the fridge.
2. Heat the milk gently in a pot on low. Add the crustless bread torn into pieces and let it soak up the milk. Once absorbed, turn off the heat and mash to a paste. Let it cool to room temperature.
3. Put the ground meat in a large bowl with the salt, spices, herbs and grated cheese. Crack in the eggs, add the bread paste and mix gently with clean hands, like cake batter, not bread dough.
4. When mostly combined, roll palmfuls into balls about 1.5 to 2 inches across, using your palms.
5. Roll the meatballs in breadcrumbs, reshaping if needed, and place on a sheet lined with parchment.
6. Heat about 1/4 inch of olive oil in a large pan over medium-high heat until it reaches about 325°F. Fry the meatballs in a single layer without crowding, adding oil so it comes halfway up them.
7. Brown well on one side, turn and brown the other side.
8. Drain on paper towels or a wire rack. Serve right away, or cool and refrigerate up to a week, or freeze for several months.

Summarized from Hank Shaw's video. Watch it for the details.

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GarlicEggCheeseMilkBreadBreadcrumbPork bellyVenison