Venison Meatballs
If you don't have venison available, you can substitute beef.
Serves 10
5 thick slices day-old or toasted Italian bread
¼ bunch fresh parsley
½ bulb garlic
1½ pounds ground venison meat
½ recipe Basic Italian Pork Sausage (page 214), unformed and uncooked
1 egg, lightly beaten
¾ cup dried currants or raisins
½ cup chopped pine nuts
Fresh-cracked black pepper
Soak the bread in water for 1 minute. Thoroughly squeeze out all the liquid. Clean and chop the parsley. Peel and mince the garlic.
In a large mixing bowl, combine all the ingredients. Form mixture into balls about 2 to 3 inches in size.
Bake or fry the meatballs: To bake, preheat oven to 375°F. Place the meatballs in a lightly greased baking pan, and cover. Bake for 30 minutes. Uncover, and brown for 5 to 10 minutes. To fry, heat about 1 tablespoon olive oil to medium temperature in a skillet. Fry for 30 minutes, uncovered and stirring occasionally, until cooked through.
Transfer the meatballs to paper towels to drain. Serve plain, with sauce, or over pasta.
