Venison Meatballs With Sour Cream

• 1 pound ground venison
• 3 tablespoons butter
• 1 teaspoon finely minced garlic
• 1 cup finely chopped onion
• 1/2 cup fine fresh bread crumbs
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup finely chopped parsley
• 1 egg
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoons paprika
• 1/2 teaspoon dried thyme
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 3/4 cup sour cream

1. Put venison into mixing bowl.
2. Heat 1 tablespoon of butter in saucepan and add garlic and half of onion.
3. Cook, stirring, until wilted.
4. Add onion mixture to venison.
5. Add bread crumbs, salt, pepper, parsley, egg, cumin and coriander.
6. Mix.
7. Shape into 20 balls of more or less equal size.
8. Heat 2 remaining tablespoons of butter in skillet and add meatballs.
9. Cook, stirring gently and turning to allow meatballs to brown evenly, 10 minutes.
10. Transfer to dish.
11. To skillet add remaining onions and cook, stirring, until wilted.
12. Add paprika and thyme and stir to blend.
13. Add broth and wine and bring to boil.
14. Add cream and stir.
15. Return meatballs to skillet with sauce and cover.
16. Cook about 10 minutes.

ground venison, butter, garlic, onion, bread crumbs, salt, freshly ground pepper, parsley, egg, ground cumin, ground coriander, paprika, thyme, chicken broth, white wine, sour cream

Taken from cooking.nytimes.com/recipes/2982 (may not work)