Oh Deer - What's For Dinner?

I was in the hospital and recuperating during the start of deer season but thankfully I have friends that will trade some fresh venison for my homemade sourdough bread and rolls.

Venison Meatballs with Bacon and Thyme

1 and ¼ pounds ground venison

around ¼ pound smoked bacon chopped into ½ inch pieces

1 medium sweet onion, finely chopped

2 heaping Tablespoons chopped fresh Thyme

1 large egg

2 Tablespoons sourdough breadcrumbs (use your bread of choice)

3/4 teaspoon salt

pinch of garlic salt or garlic powder

1/4 teaspoon pepper

1/8 teaspoon Nutmeg (if using grated fresh Nutmeg use 1 or 2 small pinches)

unsalted butter for cooking

 Lightly cook bacon in a dry pan until lightly browned, set aside on a paper towel to cool.

In a large bowl mix all of the ingredients, add cooled bacon last, handle as little as possible, and form into meatballs. Add a small splash of milk or stock if needed to help it hold together.

Melt a pat of butter (adding more as needed) in the bacon pan on low/medium, then fry meatballs until done.  Serve with chopped herbs or add gravy.