This is a Swedish meatball recipe adapted from one given to my mother from her mother, who was a Massachusetts Swede. They call these meatballs Svenska Kottbullar, and they are traditionally served with a lingonberry or cranberry sauce. In Scandinavia, the meatballs are sometimes made with reindeer, so venison is a natural. You could use any red meat. If you can't find lingonberry jelly, use cranberry or highbush cranberry jelly. Obviously pre-ground venison (or whatever) will work here. Just make sure it has fat in the grind and that the grind is fine. Swedish meatballs need to be ground fine.
Serve these little meatballs in the sauce over mashed potatoes. A salad or sauteed greens would round things out. This is a large recipe, so you can either halve it or freeze extra meatballs after you brown them.