Ready for the holidays? Ready to mix in some wild game dishes among the family favorites, or introduce some pals to venison at a Friendsgiving celebration? Then this is the perfect choice that's going to impress even your most skeptical in-laws who couldn't imagine wild game could taste so good. This isn't a difficult recipe, but each ingredient adds a little more of that feel-good, home cooking-type taste that really makes them a hit at holiday gatherings.
Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.
1 pound ground venison
1/2 cup breadcrumbs
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
1/4 cup shredded onion (or finely diced)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 (14 ounce can) jellied cranberry sauce
1 cup Heinz chili sauce
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1. Pre-heat oven to 425 degrees.
2. In a large mixing bowl, combine venison, breadcrumbs, Worcestershire sauce, garlic powder, pepper, egg, and onion.
3. Use an ice cream scooper to form into equal sized meatballs. Then, place on a large sheet pan, without letting them touch each other.
4. Bake for 15 minutes, rotating once. Then put into slow cooker.
5. Mix the cranberry sauce, chili sauce, orange juice, and Dijon mustard together and pour over meatballs. Cover and cook on low for 3 hours.
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