Yield: 4-5 servings
This is best with back-strap or other best tasting parts of venison due to the very delicate flavor of the sauce.
Ingredients:
1/2 cup minced onion
1/4 cup margarine
2/3 cup bread crumbs
2/3 cup milk
3/8 teaspoon ground nutmeg (this portion is split within the recipe)
1 Tablespoon dried parsley flakes
1/4 teaspoon pepper
1 lb. ground venison
1/4 teaspoon salt
1/2 cup boiling water
2 Tablespoons flour
1/2 cup milk
3/4 cup whipping or heavy cream & 1/2 cup 1% milk (mixed together) or note: Substitute no-fat sour cream & skim milk for low-fat version.
Egg Noodles or White Rice
Cooking:
Preheat oven to 250 degrees. In a large skillet over medium heat, saute the onions in 2 Tablespoons margarine until soft & clear. While onions are sauteing, combine bread crumbs and milk in a small bowl and let soak for about 5 minutes. Add onion to the mixture, then add 1/4 teaspoon nutmeg, parsley flakes, pepper, salt and ground venison. Mix thoroughly and shape into 2-inch balls.
In a large skillet over medium heat, brown the meatballs, a few at a time, in the rest of the margarine, transferring the browned meat to a plate in the oven. When all meatballs are browned, add the boiling water to the pan drippings and simmer for 5 minutes. Stir frequently. Dissolve the flour in the milk and add this to the pan. Add the cream/milk mixture and remaining 1/8 teaspoon of nutmeg. Reduce heat and simmer, stirring constantly, until the gravy thickens.
Return the meatballs to the pan, stir them gently into the sauce and serve over egg noodles or cooked rice.