-
1
In a large saute pan set over medium high heat, render the bacon until crispy, about 4 minutes.
-
2
Remove the bacon from the pan and drain on paper towels.
-
3
Add the onions to the pan and cook until soft, about 3 minutes.
-
4
Add the garlic and cook until aromatic, about 2 minutes.
-
5
In the bowl of a food processor, process the onions and garlic into a smooth paste, then set aside to cool.
-
6
In a large mixing bowl combine the venison and veal.
-
7
With an electric mixer fitted with a paddle attachment, blend the meats together on low speed.
-
8
(Alternately, blend together the ingredients with a large wooden spoon.)
-
9
Slowly add the bacon and onion mixture, and once incorporated, gradually add the buttermilk, breadcrumbs and cheese in stages.
-
10
Add the salt, pepper, Essence, rosemary and sage, and blend thoroughly.
-
11
Form the meat into 20 even sized balls.
-
12
Heat a large saute pan over medium high heat and heat 2 tablespoons of the vegetable oil.
-
13
Add the meatballs to the pot in batches and sear on all sides.
-
14
Remove the meatballs and add the red wine to deglaze the pan, scraping the bottom of the pan with a wooden spoon.
-
15
Pour the pan juices into a cup and reserve.
-
16
Add the remaining vegetable oil and flour to the pan and cook over medium heat to make a light brown roux, stirring constantly, about 5 -- 10 minutes.
-
17
Add the veal stock to the pan and stir until the roux is completely dissolved.
-
18
Bring the stock to a boil, then reduce the heat to a simmer.
-
19
Let the sauce reduce for 15 minutes, then stir in the Dijon mustard and cream.
-
20
Return the meatballs and reserved pan juices to the pot and cook for 20 minutes.
-
21
Bring a large pot of salted water to the boil.
-
22
Add the pasta ribbons to the boiling water and cook until al dente, about 8 -- 10 minutes.
-
23
Drain the pasta, toss lightly with olive oil and keep warm.
-
24
Swirl the cold butter into the sauce and adjust the seasoning to taste.
-
25
Serve the noodles topped by meatballs and sauce, garnishing each serving with chopped green onions and grated Parmesan cheese.
