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.

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