Ground venison creates endless culinary opportunities. Try using it in this Swedish meatball recipe.
Ingredients:
- 1 beaten egg
- 2 tablespoons milk
- 1 cup soft bread crumbs (2 slices)
- 1/2 cup onion, chopped fine
- 1/4 cup snipped parsley
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 pound ground venison
- 1/2 pound ground pork
- 1 tablespoon butter
- 2 tablespoons flour
- 2 teaspoons beef bouillon
- 2 cups milk
- 2 cups of morel or button mushrooms, sliced, (or 1 can cream of mushroom soup)
- 1 tablespoon sherry
- Hot cooked noodles, rice or potatoes
Instructions:
In a mixing bowl, combine egg and 2 tablespoons milk. Stir in bread crumbs, onion, parsley, pepper and salt. Add meats and mix well. Shape into 30 meatballs. Cook meatballs in a large skillet in hot butter, turning to brown evenly. Remove from skillet when done and drain. Leave about 2 tablespoons of drippings in the skillet and add the flour, bouillon and a dash of pepper to the drippings and mix. Stir in the milk and mushrooms or soup. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute and add meatballs to skillet. Heat through.