MOM'S HAWAIIAN
VENISON MEATBALLS
Tasty exotic meatballs |
 |
|
Source:
|
North American Hunting
Club
"Celebrating Wild Game" p.95, Thomas Wieling, Holland, MI |
Prep Time:
|
1 Hour 15 minutes
|
|
Ingredients |
Utensils |
| 1 pound ground venison |
1 sauce pan |
| 1 pound breakfast sausage |
1 skillet |
| 2 eggs |
|
| 2 tablespoons milk |
|
| 1/2 cup rolled oats |
|
| 1 small onion, diced |
|
| Seasoned salt |
|
| Pepper |
|
| Sauce |
|
| 20 ounce can pineapple chunks |
|
| 15 1/4 ounce can peaches |
|
| 1 cup sugar |
|
| 2 tablespoons cornstarch |
|
| 3/4 cup vinegar |
|
| 1 tablespoon soy sauce |
|
| 1/4 teaspoon ginger |
|
| 1 chicken bouillon cube |
|
| 1 green pepper, diced |
|
Directions
Mix venison, sausage, eggs, milk, oats, onion, seasoned salt and pepper
Lightly coat skillet with cooking spray
Shape mixture into 1 1/2-inch meatballs and fry slowly until fully cooked
For sauce
Drain pineapple and peaches into a bowl or a 2-cup measuring cup; add
water to make 1 1/2 cups liquid
Set fruit aside
In saucepan, combine fruit liquid, sugar, cornstarch, vinegar, soy sauce,
ginger and bouillon cube
Bring to a boil, stirring constantly
When sauce is thickened, pour over meatballs and simmer for 30 minutes
Add pineapple, peaches and green pepper and simmer another 30 minutes |
|
