Beat eggs and milk together in a bowl.
Mix minced venison, breadcrumbs, parmesan, and garlic into the egg mixture.
Mould the mixture into balls the size of golf balls.
Chill the meatballs in the fridge for 20 minutes.
Heat oil in a frying pan over medium heat.
Fry meatballs for 8-10 minutes until golden-brown.
Heat oil in a separate pan and sauté onion, carrot, celery, and garlic until softened.
Stir in tomato purée and cook for 7-8 minutes until thick.
Add wine, chicken stock, and rosemary then bring to a boil.
Simmer the sauce for 45 to 60 minutes.
Add meatballs to the sauce and simmer for 5-6 minutes until cooked through.
Serve meatballs and sauce over cooked spaghetti with extra parmesan.