Wild In The Kitchen: Venison Meatballs Currant

GON Staff | December 23, 2006

Venison Meatballs With Currant Sauce

1 1/2 pounds ground venison
1/2 cup dry bread crumbs
1/2 cup milk
1 egg, beaten
1/4 cup finely minced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely minced

Mix ingredients well and shape into one-inch balls. Place in baking dish and brown in 350-degree oven for 30 minutes. Drain if needed.

Heat a 10-ounce jar of red currant jelly and a 12-ounce jar of Heinz chili sauce in a large skillet. Add meatballs and simmer for 30 minutes. Serve hot in a chafing dish.

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