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Venison Meatballs | Venison Meatballs Recipes | Venison Meatballs Recipe

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Venison Meatballs

2 pounds venison, coarsely ground

2-1/2 cups potato, grated

1/2 cup Bermuda onion, grated

2 eggs, beaten

2 tablespoons lemon juice

1/2 teaspoon pepper

2 tablespoons flour

4 (cubes) beef bouillon

1/2 cup shortening

3/4 cup flour

Celery salt to taste

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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. 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. Melt the shortening in a saucepan and blend in the remaining flour. Gradually stir in the hot cooking liquid cooking `til thickened, stirring constantly. 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

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