WILD GAME MEATBALLS

Serves 4-5 people

1/2 cup white sandwich bread, crusts removed, torn into large pieces

1/4 cup milk

1 pound wild game like caribou, moose, elk or venison
1 pound hot Italian sausage (you can sub in bison or ground beef, but increase the salt by 1/4 teaspoon and add a 1/4 teaspoon fennel seeds and a fat pinch of red pepper flakes)
1/2 med onion, grated
2 cloves garlic, crushed
1/3 cup Italian parsley, chopped
1/4 cup basil, chopped

1 egg, beaten1/2 teaspoon salt
1/2 teaspoon nutmeg (optional)

Preheat the oven to 425 degrees. In the bottom of the bowl you plan to make meatballs in, soak the bread in milk. Cover a large sheet pan with parchment paper. Measure all the ingredients into the bowl with the milk-soaked bread. Then, with clean hands, combine all the ingredients. Roll roughly 20 meatballs, each about the size of a pingpong ball, and place on the parchment. Bake for 25 minutes, or until browned.

I put these in a slow cooker with marinara sauce on warm after cooking. Served over papardelle with shaved parmesan. These are spicy, delicious meatballs!

Moose Fajitas

INGREDIENTS

• 1 1/2 lbs moose stew meat, cut into thin strips
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 -2 garlic clove, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon seasoning salt (Mr. Prime Beef seasoning salt works great!)
• 1/2 teaspoon chili powder
• tri-color bell peppers, thinly sliced
• 1 onion, thinly sliced
• 6 -8 flour tortillas
• shredded cheddar cheese (optional)
• salsa (optional)
• guacamole (optional)
• sour cream (optional)
• Using the wok, heat the oil and stir-fry the meat, veggies, lemon juice and spices. Add garlic. Done!