Venison Meat Balls
1 and one half lb. ground venison
Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder;
shape into balls about 1" in diameter. Brown meatballs in butter, cover pan;
cook over low heat 15 minutes. Remove meatballs from pan and add flour to
drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling).
Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg,
cloves, brown sugar, oregano, and other spices for variety.
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1 cup cooked quick oat meal
1/2 tsp. Each salt and pepper
2/3 cup onion, finely chopped
One half tsp. sage
Garlic powder (to taste)
1/4 cup butter
1 tbsp. flour
1 cup milk
