Venison Meat Balls

  • 1 1/2 lb venison; ground
  • 1 cup quick oatmeal; cooked
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 2/3 cup onion; finely chopped
  • 1/2 tsp. sage
  • garlic powder; (to taste)
  • 1/4 cup butter
  • 1 tbsp. flour
  • 1 cup milk

Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1′ in diameter.

Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls.

Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.

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