Venison Meatballs in Dried Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound ground venison |
1 pound ground beef |
2 teaspoons salt |
2 teaspoons freshly ground pepper |
1 1/2 teaspoons ground allspice |
1/4 cup minced onion |
3 cloves garlic, minced |
2 tablespoons chopped fresh parsley |
2 teaspoons chopped fresh thyme |
1 large egg, lightly beaten |
1 egg white, lightly beaten |
3 tablespoons vegetable oil |
1 small onion, chopped |
1 stalk celery, chopped |
2 cloves garlic, chopped |
2 tablespoons tomato paste |
3 (3-ounce) packages dried cherries |
1 bay leaf |
5 black peppercorns |
2 sprigs fresh thyme |
2 teaspoons salt |
1 cup merlot |
3 tablespoons balsamic vinegar |
2 (14.5-ounce) cans beef broth |
Directions:
1. Crumble ground venison and ground beef into bowl of a heavy-duty mixer; sprinkle with 2 teaspoons salt, pepper, and allspice. Add 1/4 cup onion and next 5 ingredients; mix thoroughly at low speed. Shape mixture into 1 meatballs.
2. Heat oil in a large skillet over medium-high heat until hot. Add meatballs in batches, and cook until browned, turning often. Remove meatballs from skillet with a slotted spoon; set aside and keep warm.
3. Cook chopped onion and celery in pan drippings until golden. Add chopped garlic; cook 30 seconds. Reduce heat to medium; stir in tomato paste. Cook until paste begins to brown. Stir in cherries and next 6 ingredients; cook over medium-high heat, scraping bits that cling to bottom of skillet. Bring mixture to a boil, and cook until liquid is reduced by about half. Add broth; return to a boil and cook 15 minutes or until liquid is reduced to 2 cups. Remove from heat; cool slightly, and discard bay leaf and thyme sprigs.
4. Pour sauce into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour mixture back into skillet through a wire-meshstrainer. Add meatballs to cherry sauce. Bring sauce to a boil; reduce heat and cook, stirring occasionally, until meatballs are thoroughly heated. Transfer meatballs and sauce to a chafing dish. Serve warm with wooden picks.
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