Venison Meatballs

Place bacon slices in a single layer on a plate. Freeze, uncovered, until partially frozen, about 45 minutes.

Meanwhile, melt butter in a large skillet over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Remove from heat, and let cool 10 minutes.

While onion cools, pulse oats in a food processor until a coarse meal forms, about 8 pulses. Transfer to small bowl. Do not wipe food processor clean.

Coarsely chop bacon slices. Pulse in food processor until fine crumbles form, about 18 pulses.

Preheat oven to 425°F with racks in upper third and lower third positions. Using your hands, gently combine venison and bacon crumbles in a large bowl. Add egg, parsley, salt, thyme, sage, nutmeg, ground oats, and cooked onion; mix using your hands until thoroughly combined. Shape venison mixture into 70 small meatballs (about 1 tablespoon each). Divide meatballs between 2 large rimmed baking sheets lined with parchment paper, spacing evenly.

Bake in preheated oven until an instant-read thermometer inserted in thickest portion of meatballs registers 160°F, about 10 minutes, rotating baking sheets between top and bottom racks halfway through cook time. Transfer meatballs to a large bowl; toss with 1/3 cupCumberland sauce. Serve remaining sauce on the side.