Venison Meatballs

4 pounds ground venison

1 tablespoon Lawrey's seasoned salt

1-1/2 teaspoons garlic

2 teaspoons oregano leaves

2 teaspoons basil

1-1/2 teaspoons beef bouillon

1/2 teaspoon dill powder

1/2 teaspoon sage

1 sleeve Saltines

2 eggs

1/2 cup chopped onion

1-1/2 teaspoons black pepper

Combine all ingredients and form into small balls.

In a large pan bring the following to a boil:

1/2 pan water (about 2 cups)

2 tablespoons beef bouillon

1 teaspoon garlic

1/2 cup wine vinegar

Simmer meatballs in a single layer for about five minutes. Remove meatballs and drain well.

Sauce:

2 cans jellied cranberry sauce

2 jars Heinz chili sauce

Melt cranberry sauce and mix in chili sauce. Pour over hot balls.

Serve hot, but they are delicious cold.

Copyright 1998-2014 Stephen Ricciardelli