Mexican-Style Venison Meatballs with Chipotle Sauce

That's right, folks.  The venison is back!  Y'all know we couldn't be happier.  This particular meat was given to me by a friend and coworker.  The meat came from a deer that was killed in Madison County--about 2o miles away from Athens.  

I got a new Mexican cook book last weekend and we've been dying to try some things.  This recipe, dubbed "albondigas", really stood out to me because it wasn't the standard Mexican fare that you usually find in cook books.  This was really simple to make, but the sauce tastes like it's been cooked all day.  We improvised here and there and we added cilantro (luckily, we both have the 'love cilantro' gene), which really sealed the deal for this one.  The original recipe was for pork and beef meatballs, so use whatever you have--just try to know where it came from!

For the Meatballs 

1 lb ground venison

1 onion finely chopped

1 cup bread crumbs

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1 egg, beaten

oil for frying (we just used a little olive oil)

Mix ingredients well until combined.  Form into balls.  Fry in a shallow pan, turning often.

For the sauce

1 chipotle chile, seeded

1 onion finely chopped

2-3 garlic cloves, crushed

3/4 cup stock (we used chicken stock, but the recipe called for beef)

14 ounce can tomato sauce

7 tablespoons passata (tomato puree)

1 tablespoon olive oil

Soak the dried chile in hot water for fifteen minutes and then seed and chop it.  Heat the oil and then add the garlic and onions and saute for 3-4 minutes.  Add the chile to the pan and fry for another minute.  Stir in the stock, tomatoes, and passata.  Bring to a boil and then simmer.

Serve the meatballs over rice and cover with the chipotle sauce.  Garnish with chopped cilantro.