Dec 2013 Newsletter

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Venison Meat Balls 2 cups grated raw potatoes ¼ cup milk 1 ½ lb. ground venison ¼ cup butter 1 tbsp. chopped onion 3 cups water 1 ½ tsp. salt 2 to 3 tbsp. flour 1/8 tsp. pepper 2 cups sour cream 1 egg 1 tsp dill seed Combine potatoes, venison, onion, salt, pepper, egg and milk; shape into 1 ½” balls. Brown balls slowly in butter in large skillet. Add ½ cup water; cover. Simmer for 20 minutes or until done. Remove meatballs. Stir in flour and remaining water; simmer until thick. Reduce heat; stir in cream and dill. Add meatballs; heat, but do not boil. Brown meatballs; remove to casserole. Make gravy; add sour cream and dill. Pour gravy over meatballs and finish in oven. Yield: 8 servings. Phone: 780-542-5334, 5105-51 Ave., Drayton Valley Open Tuesday - Friday 9:00 a.m. to 6:00 p.m. 9 |
SCI 2014 CONVENTION - THE ULTIMATE HUNTER`S MARKET Join Us Feb. 5 - 8 at the Mandalay Bay Convention Center Register NOW! Contact our Chapter President, Coby Mahan at 780-542-7864 to share your ideas! Appearance by Big & Rich, Right of the Thunder with BritBeat, Jeff Foxworthy and Chicago. Visit www.ShowSCI.com or call 1-888-746-9724 for more info. Representatives of the SCI Drayton Valley Chapter will be attending the convention to acquire donations for our 2014 banquet. If there`s something you would like to see brought to the banquet please let us know. | 10
Page 1 and 2: 2012 SCI TOP GUN CHAPTER | 2011 INT
Page 3 and 4: PRESIDENT'S MESSAGE Hello everyone,
Page 5 and 6: THANK YOU ALL FOR YOUR THANK TREMEN
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Page 13 and 14: 5512 Industrial Road Drayton Valley
Page 15 and 16: We saw a bunch of great Stags, Fall
Page 17 and 18: shooter! If you have never seen a b
Page 19 and 20: GREAT MEMORIES SCI-Canada also look

Dec 2013 Newsletter

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