RE: venison meatballs
BIG Guy’s BUCK BALLS[/b]!
2/3 pound ground venison
1/3 pound ground pork
2/3-cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Assiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 Tbs. olive oil
2 eggs
In a large mixing bowl, Beat eggs, and then add cheese, parsley, and garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
Momma’s Meat Balls
2 lbs. Venison burger
½ pkg. onion soup
1-cup cracker crumbs
3 eggs beaten
1 can whole cranberry sauce
1 cup sauerkraut, rinsed and drained
1 cup brown sugar
¼ cup barbecue sauce
Combine venison, onion soup, cracker crumbs, and eggs. Form into meatballs. Place in a 9x13 pan combine remaining ingredients in a separate bowl. Spread mixture over the top of meatballs. Bake uncovered at 325 for 1 hour.
Meatloaf
1 lb ground game meat (LEAN)
1 diced onion
1 cup oats (uncooked) or 1 cup Italian bread crumbs
1 egg beaten
1 cup of Heinz 57 steak sauce
5 strips of bacon (diced)
salt and pepper to taste
(optional)
as much green chile bell peppers as you desire
Combine all of the above ingredients, place in loaf pan and bake in a 350 oven for about 60 minutes or until an internal temperature of 170 degrees is reached.
Is best served as meatloaf sandwiches the next day (sour dough bread with dejon honey mustard)