Swedish Style Venison Meatballs

In a wide, high sided saucepan, brown off the venison meatballs in a little oil over medium high heat for three to five minutes
Remove from the heat and set aside
In the same pan, melt the butter, add in the flour, nutmeg, and allspice and stir to form a smooth paste, cooking for one to two minutes
Whisking constantly, add in the beef stock a little at a time to form a smooth, slightly thickened sauce
Add the meatballs back into the sauce and simmer for ten minutes – the sauce should reduce slightly, and the meatballs will cook through
Stir in the cream, and simmer for a further two minutes until the sauce is thickened, glossy, and coating the meatballs
Remove from the heat and serve with mashed potatoes, lingonberry or cranberry sauce, and buttered greens