In a mixing bowl, beat the eggs and milk together. Add the Parmesan cheese, parsley, and garlic powder and mix well.

Add 1 (one) pound of the Venison to the bowl and use your dough hook attachment or knead it with your hands.

Form into 1 inch balls and place gently into a large skillet on the stove.

Start browning the venison meatballs. When done, set aside.

Boil your pasta, drain.

Brown the remaining half pound of venison in a skillet. When brown, drain and add the Creamy Bruschetta Finishing Sauce.

To serve, Divide pasta on plates. Top with the Creamy Bruschetta Venision Sauce and then top with meatballs.

Sprinkle with Parmesan and serve.