1 pound ground elk meat 1/2 pound ground pheasant 1 cup Italian bread crumbs soaked in 1/2-3/4 cup whipping cream 1 medium onion, minced and sauteed in 1 T butter 1 T salt and pepper Mix ingredients together loosely. Roll into 1-inch balls and cook in small batches until brown on medium high heat. Meatballs can be cooked in tomato sauce and served over pasta or baked in a sub roll with cheese or served Swedish style over egg noodles with cream sauce.