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Venison Meatballs in Dill Cream Sauce
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Sancho Panza
01/21/01 08:05:44 PM
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Description:
from Farm Journal's Freezing and Canning
Cookbook
8 Servings
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Ingredients:
2 cups potatoes, raw, grated
1 1/2 pounds venison, ground
2/3 cup onions, diced, fine
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup skim milk
1 egg
1/4 cup butter
3 cups water
2 1/2 tablespoons flour
2 cups light sour cream
1 teaspoon dill seeds
1 10 oz. package frozen peas
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Directions:
Combine potatoes, venison, onion, salt,
pepper, milk, and egg; shape into 1 1/2 inch
balls. Brown slowly in butter in large
skillet. add 1/2 c. water, cover, and simmer
until done, about 20 minutes. Remove balls.
Stir in flour, then remaining water, simmer
to thicken. Reduce heat; stir in cream and
dill; add balls and peas. Heat but do not
boil.
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Serving Suggestions:
Serve over biscuits or egg noodles.
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