ELK MEATBALLS

Elk Meatballs 

INGREDIENTS

MEATBALLS

• 2 lbs elk, ground
• 3 C bread crumbs
• 8 eggs
• 2 Tbs thyme, dry
• 2 Tbs oregano, dry
• 2 Tbs black pepper
• 3 Tbs kosher salt
• 1 C parmesan cheese, grated
• 3 Tbs garlic, minced
• 5 ½ Tbs extra virgin olive oil

SAUCE

• 12 oz Black Butte XXVIII
• 6 oz water
• 1 sprig fresh rosemary
• 8 oz butter
• 2 oz brown sugar
• Salt and pepper to taste

DIRECTIONS

MEATBALLS

Combine all ingredients thoroughly and portion into 2 oz balls with a scooper or spoon. Bake the meatballs at 350 degrees for about 20 minutes and cool.

SAUCE

Bring beer, water, sugar and rosemary almost to a boil. Reduce heat to low and fold in butter one ounce at a time and allow to all melt in. Strain out rosemary and season. Toss with warm meatballs and serve over your favorite pasta or gnocchi. For dessert, enjoy the rest of the Black Butte XXVII in a snifter.

Serves 4-6