2 lbs. ground venison
1 cup cracker crumbs
3 eggs, beaten
1/2 of (11/2-oz.) pkg. dry onion soup mix
1 (12-oz.) can whole-berry cranberry sauce
1 cup sauerkraut, rinsed and drained
1 cup brown sugar
1/4 cup barbecue sauce
In large mixing bowl, combine venison, cracker crumbs, eggs and onion soup mix. Form into meatballs. Place in 13x9x2-inch baking dish. Mix remaining ingredients in separate bowl. Spread cranberry mixture evenly over meatballs. Bake uncovered at 325°F for 1 hour.
This is a very unusual dish, but top notch! These sweet and tangy venison meatballs are perfect for the holiday season or any time. They can be served as an appetizer or a main dish.
From—Hunting Rewards: Members’ Game Recipes