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1
First start by heating your large saucepan at medium heat.
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2
Add the bacon pieces and cook until crispy.
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3
Remove the bacon from the pan and drain with paper towels, but make sure to leave the bacon grease in the pan!
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4
Add the onions and garlic to the hot pan and saute for 2-3 minutes until they begin to become golden brown.
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5
Remove the onions from the pan with a slotted spoon so not to make the onions really greasy.
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6
Place them into a blender or food processor and pulse until the onion/garlic makes a smooth paste.
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7
In a large mixing bowl, combine the ground venison, buttermilk, onion paste, bacon pieces, sage, rosemary, salt, pepper and breadcrumbs.
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8
Now get your hands dirty and mix it all together until combined!
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9
Using a cookie scoop or tablespoon, form the meatballs.
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10
Add a tablespoon of olive oil to the large saucepan and heat it back up over medium heat.
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11
Add the meatballs to the pan in 2 separate batches.
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Sear the meatballs all over until brown.
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13
Remove the meatballs from the pan and drain them on a paper towel.
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14
Once the meatballs are all done and removed from the saucepan, add red wine to the saucepan and deglaze.
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Do this for 1-2 minutes.
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16
Then remove the juices and place them in a bowl for later use in the sauce.
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Next, add another tablespoon of olive oil to the pan and add 1/8 cup of flour.
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18
This is so you can make a nice light brown roux for the sauce.
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With your whisk, stir for 3-5 minutes until the roux turns a light brown.
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Add the 2 cups of chicken broth and whisk until the roux is completely dissolved.
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Allow the sauce to boil and then bring it down to a simmer for 15 minutes so that it can reduce.
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After 15 minutes of simmering, add the dijon mustard and heavy cream.
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Pour back in the red wine juices from deglazing and add the meatballs back into the pan.
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Cover with a lid and simmer for 20 minutes.
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25
While the sauce and meatballs are simmering, boil and prepare according to packaging the 1/4 pound of extra wide egg noodles.
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26
When the sauce and meatballs are done, add 2 Tablespoons of cold butter and stir until melted.
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27
For the garnish, chop up about 2 to 3 green onions.
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What ever tickles your fancy!
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To serve, place a good spoonful of egg noodles on the plate and top with 4-6 meatballs (depending on how hungry you are!)
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and sauce.
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Finish with a sprinkling of green onion for garnish!
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Enjoy!
