To begin, preheat your oven to 450 degrees. Place 2 pounds of
ground moose (or beef, venison, etc) in a mixing bowl, taking a
moment to break it up a little bit. Add in a quarter cup of
Worcestershire Sauce to the meat. In a food processor, tear apart a
couple slices of fresh bread. You’ll need enough to make about 1
1/4 cup of fresh bread crumbs. Give them a buzz until you have
fine crumbs. In the measuring cup of bread crumbs, add a
tablespoon of parsley and a teaspoon each of salt & pepper. Stir
them together. Pour the crumb mixture into the bowl with the
meat. Then gently mix this together with your hands until it is just
combined. Measure out your meat into balls the size of a golf ball.
I find that a “rounded Tablespoon” scoop is perfect for this. Scoop
it into your hand, briefly press and shape it into a ball. Place it on a
large baking sheet. Repeat with all of the meat mixture. Bake these
for 20 minutes.
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While they are baking, sauté together 3 tablespoons of butter and
a finely diced onion. Sauté them on low-medium heat until they
are golden and beautiful. Now you’ll add in 1/3 cup of bourbon
whisky. This is why they are called drunk moose meatballs. Pour it
into the skillet. Let it simmer for about a minute. Now you will add
in 2 cups of your favorite bottled barbecue sauce. I use “Sweet
Baby Ray’s – Brown Sugar & Hickory” for these. Stir it all together
and let it simmer another minute. Turn the heat off on the stove,
and let the sauce sit for a moment. After the meatballs have
finished baking, place them in a small crockpot or a chafing dish.
And then pour the sauce over the meatballs. Very gently turn the
meatballs with a spatula to coat them, them leave them alone. Put
the cover on and let them sit on low heat for about 30 minutes,
and they are ready!
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