In a large bowl, mix bread crumbs, heavy cream, salt, pepper, nutmeg, egg, minced onion, elk & pork

Form  into approximately 1 inch meatballs

Heat oil in large skillet over medium heat and fry meatballs as many at a time as will fit without crowding, until lightly browned on all sides and cooked through, remove to a plate while you make the sauce

In the same skillet, add the broth, stirring up any browned meat from the bottom of the pan

Add half and half, heavy cream and pickle juice

Cook for about 5 minutes, stirring frequently, then add meatballs back in

Gently stir in flour mixture and let cook until thick and creamy, adding more half and half if needed

Serve over noodles or mashed potatoes