Source: The New Texas Wild Game Cook Book

Classifications: Venison

Description: made with venison

Qty Measure Ingredient

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1/2 pound ground venison

1/2 pound ground pork

1/8 teaspoon each ginger, nutmeg and allspice

1 egg, beaten

1 tablespoon minced onion

1/2 cup bread crumbs

salt and pepper, to taste

Instructions: Mix together and shape in small round balls.

Brown in lightly oiled skillet.

Cover with water, cover with a tight lid and simmer at low heat for 30-40 minutes.

Staging:

Variations:

Background: Recipe by: Florence Olsen, Austin

Copyright 1985

Serves: 4

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