12892 Serves 8 (5 meatballs per person) Wed Aug 06 08:09:44 -0700 2008 Wed Feb 04 08:14:31 -0800 2009 Licensed http://www.chow.com/recipes/12892 Wed, 04 Feb 2009 16:14:31 GMT Gooseberry has been the common name for the fruit of a shrub belonging to the Ribes family since the fifteenth century, being a favored preserve served with goose. There are two species, the American gooseberry (Ribes hertellum) and the European variety (R. grossularia). In the Middle Ages the gooseberry was called “feverberry” as it was believed to have cooling properties. The American gooseberry grows in climates that have humid summers, with temperatures not reaching above 85°F [30°C], and winters that produce deep chilling. Many cultivated gooseberries come from South America and Canada. Related to the gooseberry is the popular currant. Venison is enjoyed throughout the Western States, as deer hunting is a very popular activity. Venison is rich tasting but low in fat and cholesterol. It is quite versatile and can be prepared as a roast, as steaks, ground (as in this recipe), and dried as jerky. Venison benefits from marinating, and red wine makes an excellent base for a marinade.

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Combine the vinegar, brown sugar, spices, and salt in a non-reactive saucepan. Bring to a boil and cook for 5 minutes, while stirring, to dissolve the sugar.

Add the gooseberries and lower the heat to a simmer. Cook for 30 minutes, or until the berries are very tender. Store in sterilized jars. (The spiced gooseberries can be made up to 1 week in advance. They will hold for several weeks, refrigerated. Warm before service.)

Mix the ground venison with the soaked bread, egg, onion, garlic, salt, pepper, and parsley, stirring in 1 direction.

Form the mixture into forty 1-inch [2.5-cm] meatballs. (The meatballs can be made several hours in advance, covered with plastic film, refrigerated.)

Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and sauté, browning the meatballs on all sides. Lower the heat and continue to cook for about 10 minutes, or until done.

Serve 5 meatballs per person in a shallow bowl, topped with ¼ cup [60 mL] warm spiced gooseberries.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 cup [240 mL] cider vinegar

]]> 4 cups [960 mL] light brown sugar, packed

]]> ½ tablespoon [8 mL] ground allspice

]]> 1 teaspoon [5 mL] ground cloves

]]> ½ tablespoon [8 mL] freshly grated nutmeg

]]> ½ tablespoon [8 mL] ground cinnamon

]]> 1 teaspoon [5 mL] salt

]]> 2 pounds [900 g] wild gooseberries

]]> 1½ pounds [675 g] ground venison

]]> 3 slices stale white bread, soaked in milk and squeezed dry

]]> 1 egg

]]> ½ medium onion, grated

]]> 2 garlic cloves, minced

]]> 1 teaspoon [5 mL] coarse salt

]]> ½ teaspoon [3 mL] freshly ground black pepper

]]> 2 tablespoons [30 mL] flat-leaf parsley, chopped fine

]]> ¼ cup [60 mL] vegetable oil, for frying

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