Venison Meatballs in Chanterelle Gravy

Ingredients:

-2lbs ground Venison

-3 eggs

-2 handfuls of bread crumbs or 2 slices of stale bread

-Cinabar chanterelles

-Golden chanterelles

-Salt

-Black Pepper

-Grated Cheese(I used Romano)

-Dried or Fresh Herbs( I used sweetfern, basil, chives, nothern bay, sage, thyme and oregano)

-Beef stock

-Wild Garlic

-Onion

-worcestershire sauce

-spices(I used cumin, spicebush, Sichuan peppercorns, and fennel seed)

Sautee onions, wild garlic and cinnabar chanterelles in a large frying pan; until mushrooms are cooked through. About 15 to 20 minutes.

In a large bowl, combine eggs, breadcrumbs, cheese, herbs, salt, black pepper, and cooled onions, wild garlic and chanterelles.

Mush together until cohesive and then form meatballs.

I smashed the meatballs down a bit so they would brown more easily but you can make them round if you prefer.

Brown meatballs on both sides in a screaming hot pan with some butter. This should be done in batches to avoid steaming and over crowding.

When all the meatballs have been browned, leave them to the side and prepare the gravy.

Add the golden chanterelles, more onions and wild garlic to the frying pan and Sautee unti nice and brown.

Add in the beef stock, worcestershire sauce, and spices.

Bring to a boil.

Add meatballs back in a reduce heat.

Let simmer for an hour or two. So that the meatballs are cooked all the way through.

Serve hot with fresh bread, mashed potatoes or homemade pasta.

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