 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I learned to cook game while my husband was a forestry student, recalls Sheila Reed from Fredericton, New Brunswick. We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a bib batch for an annual pool party and there are never any left. Ingredients:
1 medium onion, finely chopped |
1/2 cup uncooked minute® white rice |
1 teaspoon salt |
1/4 teaspoon pepper |
1 pound ground venison |
3/4 cup water |
1/3 cup packed brown sugar |
1/3 cup ketchup |
1/3 cup condensed tomato soup, undiluted |
1 tablespoon ground mustard |
2 teaspoons paprika |
Directions:
1. In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.
2. Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink. Yield: 4 servings.
|
|