Harry Van Heerden, my son’s godmother’s father, comes to visit each year from Durban, South Africa. Even at eighty-two, the silver-haired gent is quite a handful. When the sun starts to get low in the late afternoon he’ll holler out “Vaapgae!” the Afrikaans word for “barrel.” That’s the cue to bring him a brandy. Harry shared this mustard recipe with me and it does wonderful things for game, whether gemsbok or whitetail.

　　

Ingredients

serves 6

　　2 large eggs

　　1/2 cup whole milk

　　1 cup fresh bread crumbs

　　1/2 cup grated Parmesan cheese

　　2 teaspoons chopped fresh parsley

　　1 teaspoon garlic powder

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1 pound ground venison

　　1 tablespoon olive oil

　　Silver Fox Mustard Sauce (recipe follows)

　　

Silver Fox Mustard Sauce

1/4 cup dry mustard, preferably Colman’s

　　1 (14-ounce) can sweetened condensed milk

　　1/2 cup white vinegar

　　1 tablespoon vegetable oil

　　1 teaspoon salt

　　(makes about 1 1/4 cups)

　　

Step 1

In a medium bowl, beat the eggs and milk. Add the bread crumbs, cheese, parsley, garlic powder, salt, and pepper; mix thoroughly. Add the venison and knead with your hands until well blended. Form into golf ball–size meatballs.

　　

Step 2

In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the meatballs and brown them on all sides, about 8 minutes. Add 1/2 cup of the mustard sauce, reduce the heat to low, and simmer, covered, for 30 minutes. Serve the meatballs with the remaining mustard sauce on the side.

　　

Silver Fox Mustard Sauce

Step 3

In a small bowl, combine the mustard, condensed milk, vinegar, oil, and salt. Keep refrigerated for up to 1 month.

　　

Notes

Step 4

This mustard sauce is very good on smoked meats and with summer sausage.

　　

Step 5

If desired, keep half of the sauce as is and add 2 tablespoons prepared horseradish to the other half.

　　A Southerly Course