When we started hunting the legendary Joyce Saer and Sylvia McDonald often headed up the hilltoppers. I quickly went from third flight to Field Master, over a couple of fast and furious years hunting the best horse that I have ever owned, Reilly also known as Celtic Star. Reilly was an Irish Sport Horse imported by Mike Flannery from Ireland, where he spent his first few years jumping 5 bar gates and all of the fun obstacles in the field. I also show jumped and evented him. Hank Mercer tragically died in a car wreck on the way to come home hunting at the Arapahoe Hunt. He was hell on wheels as a foxhunter, being a third generation hunter, as you would expect him to be given that birthright.
A perpetual trophy was made in his honor for the best up and coming hunter in the field. It was awarded a few years and has largely been reserved for something or someone special each year, if there is one. I was honored to be the second to receive the tribute. And the trophy is this spectacular sculpture of a rider over a coop presented at the Master’s Dinner/Hunt Ball.
Hank’s mother, Cyntia, always brought meatballs to the hunt. She would never give me the recipe, despite a lot of teasing and prodding. This is my rendition:
Slow Cooker Grape Jelly Meatballs Recipe
PREP TIME
2 minutes
COOK TIME
2 hours to 4 hours
SERVES
8 to 10
INGREDIENTS
. 2 (18-ounce) bags frozen cooked bite-size Italian meatballs (about 1/2 ounce each; do not
thaw)
· 1 (12-ounce) bottle chili sauce, such as Heinz (1 1/4 cups)
. 1 (12-ounce) jar Concord grape jelly, such as Smucker’s (heaping 1 cup)
. Finely chopped fresh parsley leaves, for garnish (optional)
