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    Venison: Venison Meatballs


    Source of Recipe


    Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin

    List of Ingredients




    2 lb Venison [coarsely ground]
    2 1/2 c Potato [grated]
    1/2 c Bermuda onion [grated]
    2 Eggs [beaten]
    2 tb Lemon juice
    1/2 ts Pepper
    2 tb Flour
    4 x (cubes) beef bouillon
    1/2 c Shortening
    3/4 c Flour
    Celery salt to taste.

    Recipe



    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...

    Serves 8


 

 

 


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