Preheat the oven to 190°C/375°F. In a large frying pan over medium heat, sauté the onions and garlic until lightly browned, about 8 to 10 minutes. Add the juniper and rosemary, sautéing until fragrant, about 1 to 2 minutes. Remove from heat; set aside to cool.
In a large mixing bowl, combine the bread crumbs, eggs, and cooled onion mixture. Add the minced meats, salt and pepper and mix by hand until well combined. (Note: You can cook a small piece to check for seasoning and adjust as necessary.)
Form 14-g (½-oz) balls from the mixture and place on baking sheet. Partially bake in the oven for 5 minutes. Place the par-baked meatballs on bamboo skewers; roughly 5 balls per skewer. When ready to serve, cook the skewers over a pre-heated grill until just hot throughout, or a meat thermometer reads an internal temperature of 68°C/155°F
Optional: Serve with mustard dressing. To make dressing, whisk together 15 ml (1 tbsp) whole grain mustard, 30 ml (2 tbsp) Dijon mustard, 45 ml (3 tbsp) sherry vinegar, 30 ml (2 tbsp) honey and 60 ml (4 tbsp) olive oil until well combined.
Slightly richer and gamier than beef, venison (deer) is hunted throughout the USA. You’ll find it served as steaks, jerky and sausages.