SMOTHERED VENISON
MEATBALLS

Vernon W. Ellis

3 lbs. ground venison 1½ c. Italian-seasoned dry bread crumbs

1 10.5-oz. can cream of mushroom soup

3 eggs, lightly beaten

¼ c. grated Parmesan cheese

1 oz. package dry onion soup mix

SAUCE

2 10.75-oz. cans condensed golden mushroom soup

½ c. milk

2 Tbs. browning sauce

Salt to taste

Ground black pepper to taste

Preheat oven to 350 degrees F. Line two baking sheets with aluminum foil and lightly grease. Mix together the ground venison, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets. Bake in the preheated oven until no longer pink in the center, about 30 minutes.

While meat balls are baking, start the sauce. In a 9x13 inch baking dish, mix the soup, milk, browning sauce, salt and pepper to taste. Blend well.

When the meatballs have finished baking, remove t...