In large glass bowl, knead ground meat with flaked seasalt and egg yokes. Add and mix enough teaspoons of bread crumbs till mix is dry and rolls out into firm meatballs. Rest to allow egg yokes to adhere to the meat and breadcrumbs to absorb the venison juices.

Sear the bottoms of the venison balls to get darker broth, 5 minutes in dry heated cast iron dutch oven. Cool. Add 8 cups very cold water. Simmer on lowest flame, lid on, till you smell the meat in the broth, that means the collagen has been released, takes 2 to eight hours. Do not boil.

Next, peel onion to make mirepois, put onion skin in broth to color the broth darker, simmer 1 hour. Set meatballs and onion skins aside to pour beaten eggwhite in, turn heat up, stir, eggwhite will adhere to the cloudy particles. Strain through cheese cloth to remove impurities. Eggwhites go to the cat. Meatballs go back in the broth.

Concentrate flavor in stock till it brims with venison taste by evaporating the stock from 8 cups to 4 cups on simmer, no lid, one hour. Then add salt, pepper to taste. Make mirapois with 1/3 cup diced celery, 1/3 cup diced carrot, 1/3 cup diced onion, 2 garlic cloves, save onion peels. Add mirapois, add rice noodles, bring to quick boil, simmer 15 minutes.

Broth consommés are eaten with a spoon as a first course. Sprinkle fresh chopped basil, cilantro or flat italian parsley on top of the broth. Then, meatballs, noodles and mirepois are eaten as a main course with a fork, mixed with pickled carrots or cucumbers, pickled pearl onions, piccalilly or dijon mustard. Enjoy.