Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb venison, ground
2 c sour cream, divided
2 tb catsup
1 1/4 ts salt
1/4 ts pepper
1/2 ts garlic salt
1/2 ts oregano
1 tb oil
1 tb water
2 ts dill weed paprika

Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and
oregano. Shape into meatballs the size of walnuts.

Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and
simmer 15 minutes. Remove meatballs to your serving dish.

Combine remaining sour cream, salt and dill in skillet in which meatballs
were cooked. Heat through and pour over meatballs. Sprinkle with paprika.

Serve with rice or noodles.

This will serve 6 for dinner or more as appetizers.

Nutritional Information per serving: xx calories, xx gm protein, xx gm
carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x
g dietary fiber

Posted on GEnie Food Wine RT Jun 10, 1993 by COOKIE-LADY [Cookie]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

,N0^00000
,N0^00000
-----

Browse by categories