Printer Friendly RecipeBY MICHAEL PENDLEY AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESDECEMBER 19, 2018While cranberry sauce may be most associated with Thanksgiving, this version made with fresh cranberries and bourbon is great for any occasion. For parties, we love to make up a batch of savory venison meatballs and drizzle them with the sweet and tart sauce.

Forget the can, the best cranberry sauce starts with fresh cranberries.

Serve them in individual cups or small plates with a fork or a toothpick for easy snacking on the move. You can find fresh cranberries in the produce section of most groceries throughout the fall and winter. I promise, once you try this recipe, the can-shaped glob of cranberry-flavored jell just won’t do it for you.

Serve the meatballs on a platter or individually for ease of serving and eating on the go.

Ingredients

Meatballs

2 pounds ground venison

2 eggs beaten

2 shallots diced

½ cup Italian bread crumbs

½ cup parmesan cheese

1 clove garlic minced

1 tablespoon fresh flat leafed parsley
finely chopped

2 teaspoons salt

1 teaspoon black pepper

 

Bourbon cranberry sauce

24 ounces of fresh cranberries

2/3 c. white sugar

1 1/3 c. brown sugar

3/4 c. fresh squeezed orange juice

3/4 c. water

3 Tbsp. bourbon (or to taste)

Cooking Instructions

Add Evan Williams Outdoorsman Edition Bourbon to taste.

Start by adding sauce ingredients to a medium sauce pan over medium-high heat. Bring the mixture to a boil and simmer for 15 to 20 minutes or until most of the cranberries have burst. Remove the pot from the heat and allow the sauce to rest for another 15 minutes to thicken.

Simmer the cranberry sauce until it thickens.

While the sauce simmers, start the meatballs by mixing all ingredients well in a large bowl. Roll mixture into 1- to 1.5-inch balls and place on a parchment-lined baking sheet.

Blend the meatball ingredients in a large bowl.

Bake at 375 degrees for 20 minutes or until golden and cooked through.

Form the meatballs and place on a parchment-lined baking sheet to cook.

Toss the meatballs in the bourbon cranberry sauce or plate and spoon sauce over.