Step 1

Heat a small pot or saucepan over medium heat. Once the oil starts to shimmer, add the garlic and the chili pepper. Cook while stirring for 1 minute, making sure not to burn the garlic.

Step 2

Add the remaining ingredients to the pot and bring to a slow simmer. Cook the mixture until the liquid has reduced by around 1/3 of its volume. It should be around the consistency of maple syrup or a little thicker. Check for seasoning. If it's too spicy, add in a little extra honey or some sugar. If it's too thick, thin it out with a little water. Now it's time to make the meatballs in the next step.

Step 3

If you are not using meat that is already ground, it's easy to do in your home if you own a grinder. Cut the venison and pork into large chunks around 2 inches in size. Place the meat in the freezer for around 1 hour or until it is firm. Grind the venison and pork together using your large die for a coarse texture. Place the ground venison and pork mixture in the refrigerator until ready to use.

Step 4

To a large bowl, add all of the ingredients for the meatball mixture (except for the olive oil and stock). With your hands or a large spoon, stir the mixture vigorously until it is mixed thoroughly and is tacky to the touch.

Step 5

Using your hands or a cookie scoop, form the They will naturally flatten a little due to their size and lack of breadcrumbs, which is fine.

Step 6

Heat a large skillet over medium-high heat. Add a little olive oil (roughly 1 to 2 tablespoons) to the pan. Once the oil starts to shimmer, add the meatballs to the pan. Cook the meatballs until they are nice and golden brown on all sides.

Step 7

Add the stock to the pot. Cover with a lid, leaving it a little cracked for steam to escape.

Step 8

Bring to a slow simmer and cook for 15 minutes. Flip the meatballs over and cook for another 15 minutes or until the meatballs have just cooked through.

Step 9

Preheat your oven to 325 degrees F.

Step 10

Follow steps one and two above.

Step 11

Place the covered pan in the oven and cook for around 40 minutes. If you want to be really accurate, they are finished cooking when they reach an internal temperature of 150 degrees F.

Step 12

Remove the meatballs from the pan and place them in a large mixing bowl. (Reserve the cooking liquid. It can be used to make soup or to thin out the glaze).

Step 13

Slowly pour in enough of the sauce to glaze the meat. Any remaining sauce can be used to pour over your final plated dish.