Venison Meatballs

Venison Meatballs
Our thanks to Gary from Arizona for sending in this recipe.

~ 1 1/2 lb's ground venison
~ 1/2 cup chopped onion
~ 3 tbsp butter
~ 1 egg, beaten
~ 1 cup light cream
~ 1 1/2 cups soft bread crumbs
~ 1/4 cup parsley
~ 1 1/4 tsp salt
~ dash of nutmeg
~ dash of ginger
~ dash of pepper
~ 1 1/2 cup water
~ 2 tbsp all purpose flour
~ 1 tsp instant beef bouillion
~ 1/2 tsp instant coffee crystals

In a small skillet, melt 1 tbsp butter. Add the onion and cook until tender.

In a large bowl, mix the egg and cream together. Stir in onion, bread, parsley, salt, nutmeg, ginger and pepper.

Add the meat and mix well.

Cover and chill in refrigerator until cool.

Shape into 3/4 - 1" balls.

Melt 2 tbsp of butter in a skillet. Add the meatballs and brown on all sides. Remove.

To the skillet, stir in the water, flour, bouillion snd coffee. Stir and cook until thick and bubbly.

Add the meatballs, cover and simmer 30 minutes.

Serve and enjoy.

For more information:
Backwoods Bound
619 W Legion St
Columbia, IL 62236 US
Email: mail@backwoodsbound.com

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