Preheat your oven to 425°F (220°C). In a large bowl, mix together the egg, milk, breadcrumbs, and olive oil, allowing the mixture to sit for 5 minutes to absorb the liquid. Gently fold in the ground venison, onion, parsley, garlic, salt, and pepper until just combined. Portion the mixture into 48 small meatballs and arrange them on a lined baking sheet. Bake for 12-15 minutes until golden and cooked through.

In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, carrots, fennel, and minced garlic, sautéing for 7-8 minutes until the vegetables soften and the onion becomes translucent.

Pour in 1 cup of white wine, allowing it to simmer for another 7-8 minutes, scraping any browned bits off the bottom of the pot.

Pour in 6 cups of pheasant or chicken stock, bringing the mixture to a gentle simmer. Add 1 cup of acini de pepe pasta to the pot and let it cook for about 8 minutes.

Once the pasta is al dente, carefully add the baked venison meatballs and fresh spinach to the pot. Heat gently for 2-3 minutes until the spinach wilts.

Remove the pot from heat and stir in the juice of one fresh lemon, adjusting the seasoning as desired. Garnish with extra parsley or parmesan.