Elk Meatballs Recipe

by Kim
(Montana)

(This recipe and information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

Meat from any part of the carcass can be ground. Be sure that the meat is used immediately after thawing. Ground game meat, because of its high bacterial content, often spoils faster than other ground meat. Cook meat thoroughly!

3 slices soft bread
1 1/2 lb. ground venison
2 tsp. salt
1/8 tsp. oregano
1/8 tsp. basil
1/4 tsp. pepper
1 small onion, finely chopped
1/4 c butter or margarine
1 Tbsp. flour
salt and pepper (for gravy)
1 cup milk

Break bread into small pieces and combine with ground venison, salt, oregano, basil, pepper and onion. Mix thoroughly. Shape into small balls about 1 inch in diameter. Chill for 15 to 20 minutes. Brown in butter or margarine, turning frequently. Cover pan. Turn heat to low and cook for 15 minutes. Remove meat balls. Add flour, salt and pepper to pan drippings. Mix well. Add milk, stirring constantly and simmer 3 to 4 minutes. Return meatballs to pan with gravy and simmer another 5 minutes.

Serves 4