Antlers Venison Meatballs in Mushroom Sauce

If you are one of the lucky people who bring in your

own deer or have friends, nephews and cousins,

as we do, that generously share their kills, you will

be able to put this together effortlessly. We have

found that a well-seasoned deer sausage also works

well as a substitute for the pork.

1 pound of venison tenderloin, ground

1 pound of bulk pork sausage, hot

1 package of onion soup mix

3 tablespoons of Worcestershire sauce

¼ cup of Chili sauce

Sea salt and freshly ground black pepper to taste

Mix thoroughly and shape into quarter-size meatballs.

Place in a single layer in a greased pan and bake at 350

degrees for about half an hour. Remove and add to

sauce in a chafing dish.

 

Mushroom Sauce

1 cup of portabello mushrooms, chopped

1 tablespoon of garlic, minced

1 tablespoon of olive oil

1 small can of tomato sauce

1 can of mushroom soup

1 cup of water

1 cup of sour cream

Sea salt to taste

Saute mushrooms and garlic in olive oil until done and

combine other ingredients in the sauce pan. Bring to a

simmer and add to the chafing dish with the meatballs.

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