Author :: Mrs Liz
Category :: Appetizer Recipes
Ingredients ::
- 2 pounds ground venison burger
- 1 pound Italian sausage
- 1 envelope Lipton onion soup mix, or less to taste
- 1/2 cup bread crumbs
- 1 plus teaspoon cayenne pepper, to taste
- 1 Tablespoon Worcestershire sauce
- 2 slightly beaten eggs
- 2 slices torn up bread
- 1 large can cream of mushroom soup
From: Mike Paul, owner of Paul Auction, in Kewaskum, WI
check out www.paulauction.com if your looking to have an estate auction.
Notes:
You can substitute ground beef for the venison.
Mike uses venison ground with beef fat. If using lean venison, increase the Italian sausage to 2 pounds.
Dry, stale bread or crusts are best.
In a large bowl, combine the eggs and bread, then add the venison, sausage, onion soup, bread crumbs, cayenne pepper, and Worcestershire.
Mix well, then form into meatballs.
Bake them on a jellyroll pan, in a 350 degree oven for 15 to 20 minutes.
Warm up the cream of mushroom soup to use as the sauce to put the meatballs in to serve them.
View Recipe