Mexican Venison Meatballs with Chipotle

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subheading: MEATBALLS:

2 pounds ground venison, duck, or other meat

4 garlic cloves, minced

1 to 2 tablespoons dried mint

2 eggs

1 cup breadcrumbs

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon black pepper

Bacon fat, lard, or oil for frying

subheading: SAUCE:

2 tablespoons lard, bacon fat or oil

1 onion, minced

4 garlic cloves, minced

2 cups tomato puree

2 cups broth (chicken, duck, venison, whatever)

3 to 6 chipotles in adobo, chopped

2 teaspoons ground cumin

2 teaspoons dried oregano

Salt to taste

Directions at honest-food.net

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