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Venison Meatballs Recipe
|Venison||2 Pound, ground|
|Onion||1 Medium, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and minced, or put through a garlic press|
|Tomato juice||1 Cup (16 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|All-purpose flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1796 Calories from Fat 255
% Daily Value*
Total Fat 28 g43.8%
Saturated Fat 6.6 g33.1%
Trans Fat 0 g
Cholesterol 163.3 mg
Sodium 3379.5 mg140.8%
Total Carbohydrates 164 g54.6%
Dietary Fiber 10.3 g41.1%
Sugars 21.3 g
Protein 219 g438.3%
Vitamin A 21.8% Vitamin C 102.3%
Calcium 26.1% Iron 202%
*Based on a 2000 Calorie diet
Brown them in shortening and transfer to a 2-quart kettle.
Pour a small amount of water into the skillet and heat, scraping the bottom to remove all particles.
Pour over meatballs and add enough water to cover them.
Simmer, covered, for about 45 minutes.
Pour off the liquid and measure.
Mix a smooth paste of flour and water, measuring 2 tablespoons water and 1 1/2 tablespoons flour for each cup of liquid.
Gradually add the hot liquid, stirring constantly, and cook until thickened.
Serve with Herbed Wild Rice Makes 6 to 8 servings.