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Venison Meat Balls


3 slices soft bread
1 small onion, finely chopped
1 1/2 lb. ground venison
1/4 c butter or margarine
2 tsp salt
1 tablespoon flour
1/8 tsp oregano
salt and pepper (for gravy)
1/8 tsp basil
1 c milk
1/4 tsp pepper

Break bread into small pieces and combine with ground venison, salt, oregano, basil, pepper and onion. Mix thoroughly. Shape into small balls about 1 inch in diameter. Chill for 15 to 20 minutes. Brown in butter or margarine, turning frequently. Cover pan. Turn heat to low and cook for 15 minutes. Remove meat balls.

Add flour, salt and pepper to pan drippings. Mix well. Add milk, stirring constantly and simmer 3 to 4 minutes. Return meat balls to pan with gravy and simmer another 5 minutes.

Serves 4.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.