Venison Meatballs

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

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Numer of Servings: 8 to 10


  • 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


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.