Pairs with Compton Family Wines Pinot Noir

“The combination of lean ground elk with the fat of pork ground sausage and the finish of the sweet chili sauce makes for a perfect appetizer or tapas for any wine meal. – Matt Compton, owner/winemaker of Compton Family Wines


  • 1-pound ground elk or venison
  • ½ pound ground pork sausage
  • ½ cup breadcrumbs or ground Pork rinds (reduce salt if you use pork rinds)
  • ½ cup onion, grated
  • ¼ cup milk
  • 1 egg
  • 1 tablespoon parsley, chopped
  • ½ teaspoon sage, minced
  • 1½ teaspoons salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce
  • ¼ cup shortening
  • 1 12-ounce bottle chili sauce
  • 1 10-ounce jar grape jelly (preferably Pinot Noir or Riesling)
  • * Dashes hot sauce, to taste


1. In a bowl, combine meat, breadcrumbs, onion, milk, egg, spices and Worcestershire sauce. Form mixture into 1-inch balls. In a large skillet, brown the meatballs in shortening.

2. Remove meatballs to a plate; and remove fat from skillet.

3. Combine chili sauce, grape jelly, and hot sauce (if desired). Add this mixture to skillet along with the meatballs. Simmer for 30 minutes.

Yields 6 servings (as an appetizer).