Swedish Venison Meatballs

by Brenda, Elk Hunting Tips
(Garrison, MT)

To make meatballs using another recipe on this site:

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

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 and use or freeze.

For Swedish Meatballs:

In a large pan saute the following in 1 tablespoon of butter:

Garlic to taste
¼ cup onion
1 cup mushrooms

Mix together and add 20 meatballs.

Add the following:
1 c milk
1 ½ lb. sour cream
2 T dry red wine
1 T Worcestershire sauce
1 T beef bullion paste
½ t black pepper
10 cooked new potatoes (or delete, if you want to serve this over noodles)
1 can or equal amount of fresh cooked green beans.
Mix together and simmer on low for ½ hr. stirring occasionally to prevent burning.

This recipe is good with the potatoes in it or served over noodles, rice or mashed potatoes.