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Venison Meatballs

These meatballs are a savory blend of ground venison and pork sausage, with water chestnuts for crunch. "This is my husband's favorite venison recipe," says Geraldine Mennear of Mastic, New York. "Even my co-workers, who normally don't like game meat, enjoy it."

8-10 ServingsPrep: 30 min. Cook: 4 hours

Ingredients

1 egg, lightly beaten
1 cup soft bread crumbs
1 can (8 ounces) water chestnuts, drained and finely chopped
1/4 cup soy sauce
2 teaspoons ground ginger
1 garlic clove, minced
1 pound ground venison
1 pound bulk pork sausage
3 to 4 teaspoons canola oil, divided
1/2 pound fresh mushrooms, sliced
1 can (14-1/2 ounces) chicken broth
1-1/4 cups cold water, divided
3 tablespoons cornstarch
Hot cooked noodles

Directions

In a large bowl, combine the egg, bread crumbs, water chestnuts, soy
sauce, ginger and garlic. Crumble the venison and sausage over the
mixture and mix well. Shape into 1-in. balls.
In a large skillet over medium heat, brown meatballs in batches in 2
teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs
to a 3-qt. slow cooker.
In the same skillet, saute mushrooms in 1 teaspoon oil until tender.
Stir in the broth and 1 cup cold water. Pour over the meatballs.

2 of 2

Venison Meatballs (continued)

Directions (continued)

Cover and cook on low for 4-5 hours or until a meat thermometer
reads 160°.
Remove meatballs and mushrooms with a slotted spoon; keep warm.
Strain cooking juices into a saucepan. Combine cornstarch and
remaining water until smooth; add to saucepan. Bring to a boil; cook
and stir for 2 minutes or until thickened. Serve with the meatballs,
mushrooms and noodles. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 12 g fat (4 g saturated fat), 76 mg cholesterol, 780 mg sodium, 9 g carbohydrate, 1 g fiber, 17 g protein.