1 lb. ground venison
1 lb. breakfast sausage
2 eggs
2 T. milk
1/2 cup rolled oats
1 small onion, diced
Seasoned salt
Pepper
SAUCE
20-oz. can pineapple chunks
151/4-oz. can peaches
1 cup sugar
2 T. cornstarch
3/4 cup vinegar
1 T. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 green pepper, diced
Mix venison, sausage, eggs, milk, oats, onion, seasoned salt and pepper. Lightly coat skillet with cooking spray. Shape mixture into 11/2-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 11/2 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.
Thomas Wieling
Holland, MI
From Celebrating Wild Game: Members’ Special Recipes