Venison Meatballs in Dried Cherry Sauce

Ingredients

• 3 tablespoons balsamic vinegar 
• 1  bay leaves 
• 5  peppercorns black
• 29 ounce beef broth canned
• 1 stalk celery chopped
• 9 ounce cherries dried
• 1 large eggs lightly beaten
• 1  egg whites lightly beaten
• 2 tablespoons parsley fresh chopped
• 2 sprigs thyme sprigs fresh
• 2 teaspoons thyme sprigs fresh chopped
• 2 cloves garlic chopped
• 3 cloves garlic minced
• 1.5 teaspoons ground allspice 
• 1 pound ground beef 
• 1 pound ground venison 
• 1 cup merlot 
• 0.3 cup onion minced
• 1 small onion chopped
• 2 teaspoons pepper freshly ground
• 2 teaspoons salt 
• 2 tablespoons tomato paste 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• blender
• slotted spoon

Directions

1. Crumble ground venison and ground beef into bowl of a heavy-duty mixer; sprinkle with 2 teaspoons salt, pepper, and allspice.
2. Add 1/4 cup onion and next 5 ingredients; mix thoroughly at low speed. Shape mixture into 1" meatballs.
3. Heat oil in a large skillet over medium-high heat until hot.
4. Add meatballs in batches, and cook until browned, turning often.
5. Remove meatballs from skillet with a slotted spoon; set aside and keep warm.
6. Cook chopped onion and celery in pan drippings until golden.
7. Add chopped garlic; cook 30 seconds. Reduce heat to medium; stir in tomato paste. Cook until paste begins to brown. Stir in cherries and next 6 ingredients; cook over medium-high heat, scraping bits that cling to bottom of skillet. Bring mixture to a boil, and cook until liquid is reduced by about half.
8. Add broth; return to a boil and cook 15 minutes or until liquid is reduced to 2 cups.
9. Remove from heat; cool slightly, and discard bay leaf and thyme sprigs.
10. Pour sauce into container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
11. Pour mixture back into skillet through a wire-meshstrainer.
12. Add meatballs to cherry sauce. Bring sauce to a boil; reduce heat and cook, stirring occasionally, until meatballs are thoroughly heated.
13. Transfer meatballs and sauce to a chafing dish.
14. Serve warm with wooden picks.