Venison Meatballs with Silver Fox Sauce

by Paul Webster
(Childersburg, Alabama)

1/4 cp dry mustard, preferbly Coleman's
1(14-oz.)can sweetened condensed milk
1/2cp white vinegar
1Tbsp.vegetable oil
1tsp. salt
2 large eggs
1/2cp whole milk
1cp fresh breadcrumbs
1/2cp grated Parmesan cheese
2tsp.chopped fresh parsley
1tsp.garlic powder
1tsp.salt
1/2tsp. freshly ground black pepper
1lb.ground venison
1Tbsp.olive oil

1.Make the Silver Fox mustard sauce: in a small bowl, combine the mustard, sweetened milk,vinegar,vegetable oil, and salt. Makes about 1 1/4 cups. Keep refrigerated for up till one month.

2. In a medium bowl, beat the eggs and milk. Add the breadcrumbs, cheese, parsley, garlic powder,salt,and pepper; mix thoroughly. Add the venison and knead with your hands until well blended.Form into golf ballsized meatballs.

3.In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Add the meatballs and brown them on all sides, about 8 minutes.

4.Add 1/2 cup of the mustard sauce, reduce the heat to low, and simmer, covered,for about 30 minutes. Serve the meatballs with the remaining sauce on the side. SERVES 6

I got this recipe from a sporting magazine, I haven't tried myself. But I have tried other recipes with beef.

I thought maybe your readers would like this recipe too.

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