For the meatballs:

1. Preheat the oven to broil and place a rack on a rimmed baking sheet.
2. Place the elk, saskatoon berries, egg, breadcrumbs, sage, juniper, Worcestershire, salt and pepper in a bowl and use your hands to mix the ingredients thoroughly.
3. Use a small cookies scoop to create 24 meatballs and place them on the rack.
4. Place the meatballs in the oven and broil for 5 minutes – watching closely.
5. Remove and set aside.

For the pasta:

1. Preheat the oven to 450℉ and grease a large casserole dish.
2. Bring a large pot of salted water to boil, add the fettucini and cook to al dente (soft but still toothsome). Drain and set aside.
3. Heat the olive oil in a deep-sided skillet over medium heat and add the shallots, mushrooms and sage, cooking until most of the liquid is gone from the mushrooms.
4. Sprinkle the mushrooms mix with the flour and cook and stir for 2 to 3 minutes to make sure the flour is no longer raw tasting.
5. Add the sherry and stir to begin making a sauce, add the cream and continue to stir before adding the broth. Simmer for about 5 minutes – until it thickens then add the pasta and meatballs and turn the whole thing into the prepared casserole dish.
6. Bake for 20 minutes.
7. Garnish with a bit more coarsely ground sage.
8. Enjoy bubbling hot with some crusty bread and a green salad.