Combine venison, pork, egg, and seasonings. Mix well.
Form into approximately thirty two 1.5 inch balls.
Heat a heavy skillet over high heat until very hot. Add a little olive oil. Add the meatballs, searing them on each side for about 5 minutes. This may need to be done in 2 batches.
Turn off the skillet. Transfer to an oven-safe dish and cook for an additional 5 minutes at 350.
Deglaze the skillet with the whiskey. Turn the burner back on medium. Add the shallots. Whisk, using the whisk to loosen the browned bits on the pan. Add the heavy cream and let it simmer until it gets thick.
Transfer meatballs to a serving tray and spoon the sauce over the meatballs. Serve immediately.