Venison, aka Bambi, Balls

• 2 tablespoons olive oil
• 8 tablespoons (1 stick) unsalted butter
• 4 ounces bittersweet chocolate
• 2 pounds ground venison
• 1/2 cup port wine
• 4 juniper berries, finely crushed
• 1 garlic clove, minced
• 2 slices fresh white bread, finely diced (about 1 3/4 cups)
• 1/4 cup bread crumbs
• 2 large eggs

1. Preheat the oven to 450F.
2. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Combine the butter and chocolate in the top of a double boiler and melt over medium heat.
5. Remove from the heat and allow the chocolate to cool so that it is just warm, but still in liquid form.
6. Combine the chocolate mixture with the ground venison, port wine, juniper berries, garlic, bread, bread crumbs, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
7. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
8. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
9. The meatballs should be touching one another.
10. Roast for 20 minutes, or until the meatballs are firm and cooked through.
11. A meat thermometer inserted into the center of a meatball should read 165F.
12. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

olive oil, butter, bittersweet chocolate, ground venison, port wine, juniper berries, garlic, white bread, bread crumbs, eggs

Taken from www.epicurious.com/recipes/food/views/venison-aka-bambi-balls-389555 (may not work)