Pairs with Compton Family Wines Pinot Noir
“The combination of lean ground elk with the fat of pork ground sausage and the finish of the sweet chili sauce makes for a perfect appetizer or tapas for any wine meal. – Matt Compton, owner/winemaker of Compton Family Wines
- 1-pound ground elk or venison
- ½ pound ground pork sausage
- ½ cup breadcrumbs or ground Pork rinds (reduce salt if you use pork rinds)
- ½ cup onion, grated
- ¼ cup milk
- 1 egg
- 1 tablespoon parsley, chopped
- ½ teaspoon sage, minced
- 1½ teaspoons salt
- ½ teaspoon cayenne pepper
- ½ teaspoon Worcestershire sauce
- ¼ cup shortening
- 1 12-ounce bottle chili sauce
- 1 10-ounce jar grape jelly (preferably Pinot Noir or Riesling)
- * Dashes hot sauce, to taste
1. In a bowl, combine meat, breadcrumbs, onion, milk, egg, spices and Worcestershire sauce. Form mixture into 1-inch balls. In a large skillet, brown the meatballs in shortening.
2. Remove meatballs to a plate; and remove fat from skillet.
3. Combine chili sauce, grape jelly, and hot sauce (if desired). Add this mixture to skillet along with the meatballs. Simmer for 30 minutes.
Yields 6 servings (as an appetizer).