Ingredients:

  • 1 lb ground venison
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup yellow onion, finely minced
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a small pan over medium heat. Add the minced onion and garlic, sautéing until translucent and fragrant (about 3-4 minutes). Let the mixture cool slightly.
  2. In a large bowl, combine the breadcrumbs and milk, stirring until a paste forms.
  3. Fold the beaten egg, cooled onion mixture, parsley, salt, and pepper into the breadcrumb paste.
  4. Gently add the ground venison and ground pork to the bowl. Mix with your hands until just combined, being careful not to overwork the meat.
  5. Scoop approximately 1.5 tbsp of the mixture and roll into smooth spheres (about 25g each).
  6. Cook using your preferred method: For stovetop, sear in a skillet over medium-high heat for 3-4 minutes per side until a mahogany crust forms.