Title: Venison Meatballs
Categories: Meat
Yield: 8 Servings

2	lb	Venison [coarsely ground]
2 1/2	c	Potato [grated]
1/2	c	Bermuda onion [grated]
2		Eggs [beaten]
2	tb	Lemon juice
1/2	ts	Pepper
2	tb	Flour
4	x	(cubes) beef bouillon
1/2	c	Shortening
3/4	c	Flour
		Celery salt to taste...

1) Combine the venison, potatoes, onions, eggs, lemon juice and pepper in a bowl, mixing well and then shape into balls and coat them with 2 tb of flour... 2) Bring the bouillon to a boil in a saucepan then reduce heat and add the meatballs to the bouillon; poach for 30 min., and then remove them with a slotted spoon... 3) Melt the shortening in a saucepan and blend in the remaining flour. Gradually stir in the hot cooking liquid cooking `til thickened, stirring constantly... 4) Season with the celery salt or salt and pepper, add the meatballs and cook `til heated through. Serve over hot buttered WIDE noodles...

Source: NYS DEC Albany NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook. Typed with permission by Fred Goslin on CYBEREALM Bbs. home of KOOKNET in Watertown NY (315) 786-1120

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