Venison meatballs

Ingredients

Quantity		Ingredient
2	pounds	Venison [coarsely ground]
2½	cup	Potato [grated]
½	cup	Bermuda onion [grated]
2		Eggs [beaten]
2	tablespoons	Lemon juice
½	teaspoon	Pepper
2	tablespoons	Flour
4	xes	(cubes) beef bouillon
½	cup	Shortening
¾	cup	Flour
		Celery salt to taste...

Directions

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

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