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.