Venison Meatballs In Dried Cherry Sauce

• 1 pound ground venison
• 1 pound ground beef
• 2 teaspoons salt
• 2 teaspoons freshly ground pepper
• 1 1/2 teaspoons ground allspice
• 1/4 cup minced onion
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1 large egg, lightly beaten
• 1 egg white, lightly beaten
• 3 tablespoons vegetable oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 2 tablespoons tomato paste
• 3 (3-ounce) packages dried cherries
• 1 bay leaf
• 5 black peppercorns
• 2 sprigs fresh thyme
• 2 teaspoons salt
• 1 cup Merlot
• 3 tablespoons balsamic vinegar
• 2 (14.5-ounce) cans beef broth

1. Crumble ground venison and ground beef into bowl of a heavy-duty mixer; sprinkle with 2 teaspoons salt, pepper, and allspice. Add 1/4 cup onion and next 5 ingredients; mix thoroughly at low speed. Shape mixture into 1" meatballs.
2. Heat oil in a large skillet over medium-high heat until hot. Add meatballs in batches, and cook until browned, turning often. Remove meatballs from skillet with a slotted spoon; set aside and keep warm.
3. Cook chopped onion and celery in pan drippings until golden. Add chopped garlic; cook 30 seconds. Reduce heat to medium; stir in tomato paste. Cook until paste begins to brown. Stir in cherries and next 6 ingredients; cook over medium-high heat, scraping bits that cling to bottom of skillet. Bring mixture to a boil, and cook until liquid is reduced by about half. Add broth; return to a boil and cook 15 minutes or until liquid is reduced to 2 cups. Remove from heat; cool slightly, and discard bay leaf and thyme sprigs.
4. Pour sauce into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour mixture back into skillet through a wire-meshstrainer. Add meatballs to cherry sauce. Bring sauce to a boil; reduce heat and cook, stirring occasionally, until meatballs are thoroughly heated. Transfer meatballs and sauce to a chafing dish. Serve warm with wooden picks.

ground venison, ground beef, salt, freshly ground pepper, ground allspice, onion, garlic, parsley, thyme, egg, egg, vegetable oil, onion, celery, garlic, tomato paste, cherries, bay leaf, black peppercorns, thyme, salt, merlot, balsamic vinegar, beef broth

Taken from www.myrecipes.com/recipe/venison-meatballs-dried-cherry-sauce (may not work)