Into a mixing bowl add the ground venison and ground pork/turkey. Mix with your hands then add the garlic, egg, milk, breadcrumb, onion powder, allspice, black pepper and salt. Combine the ingredients well and shape into small round balls.

Shape all of the mix into meatballs then transfer to a tray and place in the fridge for at least one hour. This will ensure the meatballs hold their shape when cooking.

While the meatballs are chilling, prepare the cream sauce. Place a medium saucepan on a medium heat and two tablespoons of butter.

Add the diced onion to the pan and cook for 5 minutes until softened and translucent. Then add the flour and stir for 2 minutes to cook out.

Gradually pour the venison stock into the saucepan, stirring as it cooks to achieve a thick and glossy sauce. Once all of the venison stock is combined add the cream and dijon mustard. Turn the heat to low and cover the pan to keep warm.

After chilling, cook the meatballs in a large frying pan. Place a pan on a high heat and add the remaining butter. Once the butter is hot add the meatballs and brown on all sides.

Transfer the browned meatballs to the saucepan of cream sauce and finish with fresh chopped parsley. The warm sauce will finish the cooking of the meatballs and bring their flavours together.

Serve meatballs and sauce alongside boiled potatoes or a rich mashed potato.