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Venison Sausage Balls

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Servings
people
Ingredients
  • 1 ½ pounds back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • ½ cup shelled, unsalted pistachios
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon salt
  • ½ cup ground elk
  • ½ teaspoon cinnamon (or to taste)
  • ¼ teaspoon Ranch dry season mix
  • ¼ teaspoon jar pineapple preserves (or peach or apricot)
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon Spicy mustard
  • 1/8 teaspoon chopped celery
  • ¼ cup ritz crackers, crumbled
  • Orange dry Ranch style dressing
  • Parsley 6 garlic cloves, chopped
Servings
people
Ingredients
  • 1 ½ pounds back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • ½ cup shelled, unsalted pistachios
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon salt
  • ½ cup ground elk
  • ½ teaspoon cinnamon (or to taste)
  • ¼ teaspoon Ranch dry season mix
  • ¼ teaspoon jar pineapple preserves (or peach or apricot)
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon Spicy mustard
  • 1/8 teaspoon chopped celery
  • ¼ cup ritz crackers, crumbled
  • Orange dry Ranch style dressing
  • Parsley 6 garlic cloves, chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine first 11 ingredients, mixing well
  2. Shape into 1-inch balls
  3. Brown well in butter, stirring occasionally
  4. Cover and cook over low heat 15 minutes
  5. Arrange on serving platter; garnish with fruit and parsley, if desired
  6. Yield: about 5 dozen
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