be prepared for an onslaught of rooster recipes coming up, everyone seems to be getting rid of them this time of year. i like to process them in a large batch and then stock the freezer. any young ( no older then 14 months) rooster, a good marinade and a can of beer makes a mighty meal. more on that later....
2 Lb Ground Venison
4 Eggs (large Brown)
1 1/2 Cups Homemade Bread Crumbs
1/2 Cup Parmesan Cheese
3 Tablespoon Worcestershire Sauce
2 Tablespoons each: Garlic Powder, Whole Milk
1 Tablespoon each: Basil, Parsley, Thyme, Paprika
3 Teaspoons each: Sage, Black Pepper, Red Pepper Flakes
2 Teaspoons Each: Salt
1 Pint Heavy Whipping Cream
1 Cup Butter
1 1/2 Cups Parmesan Cheese
1 Tablespoon each: Thyme, Garlic Powder, Black Pepper
2 Teaspoons Basil
1 LB of Fettuccine Pasta ( I used Rana Refrigerated pasta)
Mix all ingredients for the Meatballs in a large bowl. grease a baking pan and roll the meatballs in 1 1/2 tablespoon portions. place on the baking tray and cook at 350 for 15-20 minutes. check these often as times can vary. I actually cooked these right on the grill on the baking sheet and they came out great.
while the meatballs are going melt your butter over medium heat, stirring often, add your heavy cream, cheese and spices. let the sauce come to a boils, stirring constantly, then add a 1/2 cup flour a pinch at a time, continue stirring for 5 minutes, place a lid on the pot and turn off the heat.
boil your pasta
retrieve your meatballs from the grill