Venison Meatballs

These meatballs are a delicious showcase of ground venison, richly flavored with a crisp lift from fresh parsley. Deer is a healthy, lean meat high in protein and nutrients. If you are a hunter, or know somebody who hunts, it is one of the most organic meats available. The deer lives and feeds from the forest and fields.

Hands on: 10 min

Hands off: 2 hr

Ingredients:

2 lbs ground venison (If fat has not been added, add 1 cup diced bacon)

2 eggs

1 cup fresh parsley, finely chopped

1/2 cup bread crumbs

1/2 cup tomato sauce

1/3 cup milk

1/4 cup brown sugar

4 tbsp worcestershire sauce

2 tbsp soy sauce

1 tsp salt

1/2 tsp pepper

1/2 tbsp olive oil.

Cooking:

Beat 2 eggs. Add to bowl or large ziploc bag for mixing, along with milk, tomato sauce and bread crumbs. Set aside.

In large bowl, roughly mix ground venison, parsley, brown sugar, worcester, soy sauce, salt and pepper.

Combine venison mix and sauce mix, working enough to blend into uniformity but not much beyond.

Refrigerate mix for 30 min to 1 hour.

Preheat oven to 375 degrees F with cast iron pan inside.

Once oven is preheated, remove pan and lightly coat with oil. Roll meat mixture into golfball sized meatballs, placing in the pan in circular fashion.

Bake for 40 min.

Enjoy, my friends. And happy hunting.