Step 1

Chill the venison and pork fat until it is almost freezing by sticking it in the freezer for an hour. Cut both the meat and fat into chunks that will fit in your grinder. Grind through your fine die. If you do not have a meat grinder, you can use a food processor, set on pulse. Don’t crowd the processor and chop the meat in pulses until you get something that looks like ground meat — it will not be as good as with a grinder, but it is easier than hand-mincing everything, which is also an option. Put the meat in the fridge.

Step 2

Pour the milk into a pot and set it on low heat. Cut the crusts off the stale bread and break it into pieces. Add it to the pot. It will begin to absorb the milk. When it does, turn off the heat and mash everything into a paste. Let it cool to room temperature.

Step 3

Put the ground meat into a large bowl, add the salt and spices and herbs, as well as the cheese. Crack the eggs into the bowl, then pour the bread-milk mixture in. With clean hands, gently mix everything together. Do not knead it like bread. Just gently work the mixture — think cake, not bread.

Step 4

When it is mostly combined — you need not get everything perfect — grab a palm-full and roll it into a ball with your palms, not your fingers. You want meatballs about 1 1/2 to 2 inches across.

Step 5

Gently roll the meatballs in the bread crumbs. You may need to re-shape them before putting them onto a cookie sheet lined with wax or parchment paper.

Step 6

When the meatballs are all made, get a large pan ready; I use a big, old cast-iron frying pan. Fill it with about 1/4 inch of oil. I use cheap olive oil. Bring it up to temperature over medium-high heat. You are looking for about 325°F. Set the meatballs in the hot oil, not touching, to fry.

Step 7

You want the oil to come up halfway on the meatballs. Add a little oil if need be; don’t worry, you can reuse it later. Fry until nicely browned, then turn them over to brown the other side.

Step 8

When cooked, set the meatballs on a paper towel or wire rack to drain. They can be used right away or cooled and then refrigerated for a week, or frozen for several months. How to serve? You could do worse with a marinara sauce, or my Tomato Sauce with Fennel.