MSU Extension White-Tailed Deer Management

Venison Meatballs

October 1, 2017

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

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Ingredients

• 2 pounds ground venison
• 2 tsp. salt (optional)
• 1/4 tsp. pepper
• 1 onion (chopped fine)
• 1 cup celery (chopped)
• 1/2 cup green pepper (chopped) 4 eggs (slightly beaten or 8 egg whites)
• 1 cup cracker crumbs
• crushed
• 2 Tbsp. shortening or vegetable oil
• Tomato sauce or tomato juice

Instructions

Mix ground venison, salt (if desired), pepper, onion, celery, green pepper, eggs or egg whites, and cracker crumbs. Shape into small balls and brown thoroughly in shortening. Pour tomato sauce or tomato juice over the meatballs. Cover and simmer for about 1 hour until venison is at least 165 degrees F.