Salmonsmoker
03-15-2001, 06:00 AM
Sweet n Sour Venison meatballs
1 1/2# ground venison
1 can eagle brand sweetened
1/2# ground pork sausage condensed milk
Kraft cream style horseradish
2/3 c water
1/2 c finely chopped onions
2 c bread crumbs
2 eggs beaten
5 T vegetable oil
1 1/2 T prepared mustard
2 12 oz. bottles chili sauce
1 1/2 t salt (optional)
4 T worchestershire sauce
1/2 t pepper
in a medium bowl combine venison, oinions, eggs, mustard, salt, sausage, pepper and 1/2 can of sweetened condensed milk. mix well.
stir in bread crumbs.
roll into 1 inch balls. (meatballs might be soft)
in a large skillet brown meatballs in vegetable oil over medium heat.
remove from skillet & set aside.
heat chili sauce, worchestershire sauce and water in skillet, then slowly stir in remaining sweetened milk.
add horse radish to taste.
add meatballs and heat through, but DO NOT BOIL.
serve over rice or noodles. makes 8-10 servings.
i've also tryed cooking in a crock pot on low & this works very well.
i got this recipee from a wild game cook book put out by bob garner in the late 80's. the recipee was submitted then by Mary forton, Suttons bay, mi. this recipee won first prize in the cook book.
recipee submitted by outindawoods@aol.com
1 1/2# ground venison
1 can eagle brand sweetened
1/2# ground pork sausage condensed milk
Kraft cream style horseradish
2/3 c water
1/2 c finely chopped onions
2 c bread crumbs
2 eggs beaten
5 T vegetable oil
1 1/2 T prepared mustard
2 12 oz. bottles chili sauce
1 1/2 t salt (optional)
4 T worchestershire sauce
1/2 t pepper
in a medium bowl combine venison, oinions, eggs, mustard, salt, sausage, pepper and 1/2 can of sweetened condensed milk. mix well.
stir in bread crumbs.
roll into 1 inch balls. (meatballs might be soft)
in a large skillet brown meatballs in vegetable oil over medium heat.
remove from skillet & set aside.
heat chili sauce, worchestershire sauce and water in skillet, then slowly stir in remaining sweetened milk.
add horse radish to taste.
add meatballs and heat through, but DO NOT BOIL.
serve over rice or noodles. makes 8-10 servings.
i've also tryed cooking in a crock pot on low & this works very well.
i got this recipee from a wild game cook book put out by bob garner in the late 80's. the recipee was submitted then by Mary forton, Suttons bay, mi. this recipee won first prize in the cook book.
recipee submitted by outindawoods@aol.com