Venison meatballs
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison [coarsely ground] |
| 2½ | cup | Potato [grated] |
| ½ | cup | Bermuda onion [grated] |
| 2 | Eggs [beaten] | |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Flour |
| 4 | xes | (cubes) beef bouillon |
| ½ | cup | Shortening |
| ¾ | cup | Flour |
| Celery salt to taste... | ||
Directions
1) Combine the venison, potatoes, onions, eggs, lemon juice and pepper in a bowl, mixing well and then shape into balls and coat them with 2 tb of flour... 2) Bring the bouillon to a boil in a saucepan then reduce heat and add the meatballs to the bouillon; poach for 30 min., and then remove them with a slotted spoon... 3) Melt the shortening in a saucepan and blend in the remaining flour. Gradually stir in the hot cooking liquid cooking `til thickened, stirring constantly... 4) Season with the celery salt or salt and pepper, add the meatballs and cook `til heated through. Serve over hot buttered WIDE noodles...
Source: NYS DEC Albany NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook. Typed with permission by Fred Goslin on CYBEREALM Bbs. home of KOOKNET in Watertown NY (315) 786-1120