Wild In The Kitchen: Venison Meatballs

Venison Meatballs

Deer season will be here before you know it—time to put a dent in all that venison in the freezer.

2-lbs. Venison

1/2-lb. Pork Sausage

Romano and Parmesean Cheese

1/2 cup Chopped Parsley

1/2 cup Chopped Onions

1/2 cup Italian Bread Crumbs

Tsp Gaslic Salt

2 Eggs

Olive Oil

Tomato Sauce

Start with 2 pounds of venison. Put it in a blender. Add 1/2-lb. of pork sausage. Add grated Romano and Parmesan cheese. Add a 1/2 cup of fresh chopped fresh parsley and 1/2 cup chopped onions. Add 1/2 cup Italian bread crumbs and a teaspoon of garlic salt. To your taste, add a little seasoning salt. Add two beaten eggs, and using your hands thoroughly mix all ingredients. Now, roll into about 18 meatballs. Refrigerate for about 30 minutes. Place 1/2-inch olive oil in cast iron skillet and heat to 350 degrees. Flip meatballs once. Drain on paper towel. Remove remaining olive oil and discard. Add a commercial tomato sauce to skillet and bring to a simmer. Add meatballs and heat. Wonderful meal!