Venison Meatballs w/ Morel Mushroom Gravy


  • 3/4Cup breadcrumbs
  • 1/4Cup heavy cream
  • 2T olive oil
  • 1Cup fine diced onion, yellow
  • 2lbs ground venison
  • 2lbs ground pork
  • 1/2lb foie gras, small chunks (optional) 
  • 1ea whole egg
  • 1T honey
  • 1/2t juniper, ground fine
  • 1t nutmeg
  • 2T salt + pepper


  1. Combine the breadcrumbs and cream in bowl and let sit to soften.
  2. Heat a large saute pan and sweat the onions until just translucent. Chill onions.
  3. Mix, either by hand or in a mixer with paddle attachment, the venison, pork, foie gras and eggs. Add the remainder of seasonings, breadcrumb/cream mixture and chilled onions until well incorporated.
  4. Scoop into 1oz balls and roll by hand. Bake at 400F until meatballs read 165F internally.


  • 1cup dried morels
  • 2cups chicken stock
  • 3T whole butter
  • 1/2cup onion, yellow diced small
  • 2T chopped garlic
  • 1/8cup all purpose flour
  • 3T sherry
  • 2T soy sauce
  • 2cups heavy cream
  • 1t allspice


  1. Soak the morels in the chicken stock, bring to a simmer and cool to room temp. Discard any sand or dirt from mushrooms, reserve the stock. Chop morels into small pieces and reserve.
  2. In a heavy bottomed sauce pan heat the 3T butter and sweat the onions and garlic until translucent. Add the flour and cook until flour turns light tan. Add the warm chicken stock and stir in remainder ingredients including morels. Whisk well to break up any flour clumps and bring to a boil and reduce to a simmer 30 minutes.