Venison Meatballs

Name: Venison Meatballs
Yield: serves 6
Ingredients: 2 large eggs; 1/2 cup whole milk; 1 cup fresh bread crumbs; 1/2 cup grated Parmesan cheese; 2 teaspoons chopped fresh parsley; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound ground venison; 1 tablespoon olive oil; Silver Fox Mustard Sauce (recipe follows); 1/4 cup dry mustard, preferably Colman’s; 1 (14-ounce) can sweetened condensed milk; 1/2 cup white vinegar; 1 tablespoon vegetable oil; 1 teaspoon salt; (makes about 1 1/4 cups)

December 9, 2011

Harry Van Heerden, my son’s godmother’s father, comes to visit each year from Durban, South Africa. Even at eighty-two, the silver-haired gent is quite a handful. When the sun starts to get low in the late afternoon he’ll holler out “Vaapgae!” the Afrikaans word for “barrel.” That’s the cue to bring him a brandy. Harry shared this mustard recipe with me and it does wonderful things for game, whether gemsbok or whitetail.

Recipe notes

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