Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Venison [coarsely ground] 2 tb Flour
2 1/2 c Potato [grated] 4 x (cubes) beef bouillon
1/2 c Bermuda onion [grated] 1/2 c Shortening
2 Eggs [beaten] 3/4 c Flour
2 tb Lemon juice Celery salt to taste...
1/2 ts Pepper

1) Combine the venison, potatoes, onions, eggs, lemon juice and
pepper in a bowl, mixing well and then shape into balls and coat them
with 2 tb of flour... 2) Bring the bouillon to a boil in a saucepan
then reduce heat and add the meatballs to the bouillon; poach for 30
min., and then remove them with a slotted spoon... 3) Melt the
shortening in a saucepan and blend in the remaining flour. Gradually
stir in the hot cooking liquid cooking `til thickened, stirring
constantly... 4) Season with the celery salt or salt and pepper, add
the meatballs and cook `til heated through. Serve over hot buttered
WIDE noodles...

Source: NYS DEC Albany NY. from "Bill Saiff's Rod Reel Recipes for
Hookin' Cookin'" cookbook. Typed with permission by Fred Goslin on
CYBEREALM Bbs. home of KOOKNET in Watertown NY (315) 786-1120

Browse by categories