Scrub, cube four russet potatoes. Cover with water, add 1/2 Tsp seasalt, bring to boil, simmer 15 minutes with lid on. Drain, cool, mash with Tbs heavy cream.

Boil crabapples with black plums to sweeten the sour apples. Rinse, drop in boiling water, cook till soft, about ten minutes. Drain, ready to serve.

Remove mushroom stems, wipe clean with damp towel. Chop in food processor with Tbs heavy cream, Tbs cold water with Tsp of corn starch. Spread venison thin on cutting board, layer of chopped mushroom stems on top, kneed like dough, roll into 16 big venison mushroom meatballs, about one heaping Tablespoon size each.

Add cup of cream into skillet with meatballs and mushrooms, simmer 15 minutes. Serve with mashed potatoes and steamed crabapples.