Elk Meatballs with Black Butte XXIII Sauce

Sub Title: 
Best. Meatballs. Ever.
Recipe Type: 
Pub Recipe

Elk 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

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.

Black Butte XXIII Sauce

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

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 XXIII in a snifter.

Serves 4-6