Venison Meatballs in a Whiskey Cream Sauce over Girelle Pasta

Venison Meatballs in a Whiskey Cream Sauce over Girelle Pasta

Ingredients

Venison Meatballs

• 1 lb venison ground

• 1/2 lb ground pork

• 3 sage leaves finely chopped

• 1 egg

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 cup grated pecorino Romano cheese • 1/3 cup breadcrumbs

Whiskey Cream Sauce

• 1/2 cup cream

• 1/4 cup bourbon

• 1 shallot chopped Instructions

1. Combine venison, pork, egg, cheese, breadcrumbs, and seasonings. Mix well. Start making your pasta.

2. Form into approximately thirty two 1.5 inch balls.

3. Heat a heavy skillet over high heat until very hot. Add a little olive oil. Add the meatballs, searing them on each side for about 5 minutes. This may need to be done in 2 batches.

4. Turn off the skillet. Transfer to an oven-safe dish and cook for an additional 5 minutes at

350.

5. Deglaze the skillet with the whiskey. Turn the burner back on medium. Add the shallots.

Whisk, using the whisk to loosen the browned bits on the pan. Add the heavy cream and let it simmer until it gets thick.

6. Stir in your cooked pasta and garnish with fresh sage and pecorino Romano. Serve immediately. #venison #venisonmeatballs #venisonrecipes #fyp #homemade #foodtiktok #foodie #cooking #cook #homecooking #homecook #pasta