Venison and Pork Asian Meatballs with Smoked Cherry Reduction, Water Chestnuts, and Chives
1/2 pound Venison ⎮ 1/2 pound ground pork ⎮ 2 tsp coconut aminos ⎮ 1 tbsp sesame oil ⎮ 2 tbsp grated ginger ⎮ 1/4 cup water chestnuts ⎮ 1/2 cup chopped fresh chive or green onion ⎮ 4 Cloves roasted garlic- pureed ⎮ Salt to taste
Make a paste of ginger, roasted garlic, coconut aminos and sesame oil, add 2 eggs and almond flour, chestnuts, and chives plus salt to taste, mix with venison and ground pork, Roll into Balls, place in half sheet pan and Cook in oven for 7-8 minutes at 375 degrees
Smoked Cherry Reduction:
1 cup dried bing cherries ⎮ 1/2 cup dried smoked chipotles ⎮ 2 Cups Beef Broth
Reconstitute Dried Bing Cherries and Smoked Dried Chipotles in Beef Broth, once Soft Blend on high until smooth, toss meatballs in sauce and serve.
*Recipe by Ashley Odom - Feast & Merriment