VENISON MEATBALLS
Jim Holmes
- 2 lbs. ground venison
- ½ package onion soup mix
- 1 cup cracker crumbs
- 3 eggs, beaten
- 1 cup brown sugar
- ¼ cup barbeque sauce
- 1 can sauerkraut, rinsed & drained
- 1 can cranberry sauce
Preheat oven to 325-degrees. Combine venison, onion soup mix, cracker crumbs and eggs. Form into meatballs and place in a 9” x 13” baking dish which has been sprayed with vegetable spray.
In separate bowl, combine remaining ingredients. Spread mixture over top of meatballs. Bake uncovered at 325-degrees for 1 hour.
Viewer Comments
I ran across a video collection on you tube a few weeks ago but went back to them today only to find them removed. Well the majority of the Cooking with Phyllis recipies are here except the one I was looking for - Stuffed Elk Meatballs. How do I get a copy?
Comment made by William on 08 Oct 2008
My apologies for the missing videos on YouTube. I am in the process of upgrading the playback quality. Please be patient with me. In the end I hope to have the last three years worth of AO videos on YouTube.
Comment made by Larmon VanWinkle on 09 Oct 2008
