Venison Meatballs With a Creamy Bourbon Reduction

Recipe by Penny Stettinius
READY IN: 5hrs 45mins
SERVES: 12-14




  • Trim crusts from bread slice and put bread and milk together in a bowl.
  • Cook on high in the microwave until warm, about 1.5 minutes.
  • Mash the bread and milk and let cool.
  • Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together.
  • Pour the Panko into a flat bowl.
  • Roll into little 1-1.5" balls and roll through the Panko.
  • Heat the oil (about 1/4" up the sides) in a deep skillet.
  • Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
  • Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
  • Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly.
  • Add the thyme and sage and stir, cook another minute.
  • Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2.
  • Slowly add the cream, whisking constantly.
  • Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
  • Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
  • If your sauce is too thin use a little buerre manie and thicken prior to serving.
  • Deglaze the pan.