Dec 2013 Newsletter
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Venison Meat Balls<br />
2 cups grated raw potatoes ¼ cup milk<br />
1 ½ lb. ground venison ¼ cup butter<br />
1 tbsp. chopped onion 3 cups water<br />
1 ½ tsp. salt 2 to 3 tbsp. flour<br />
1/8 tsp. pepper 2 cups sour cream<br />
1 egg 1 tsp dill seed<br />
Combine potatoes, venison, onion, salt, pepper, egg and<br />
milk; shape into 1 ½” balls. Brown balls slowly in butter<br />
in large skillet. Add ½ cup water; cover. Simmer for<br />
20 minutes or until done. Remove meatballs. Stir in<br />
flour and remaining water; simmer until thick. Reduce<br />
heat; stir in cream and dill. Add meatballs; heat, but<br />
do not boil. Brown meatballs; remove to casserole.<br />
Make gravy; add sour cream and dill. Pour gravy over<br />
meatballs and finish in oven.<br />
Yield: 8 servings.<br />
Phone: 780-542-5334, 5105-51 Ave., Drayton Valley<br />
Open Tuesday - Friday 9:00 a.m. to 6:00 p.m.<br />
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