Game & Fish Dish
TOG'S VENISON MEATBALL STEW
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1 pound ground venison
1 pound ground venison•1 pound hot Italian sausage
1 pound hot Italian sausage•3 potatoes, 3 carrots, 3 celery stalks, 2 onions
3 potatoes, 3 carrots, 3 celery stalks, 2 onions•1 egg
1 egg•½ cup bread crumbs
½ cup bread crumbs•2 cans beef gravy (11 ounce can)
2 cans beef gravy (11 ounce can)•1 can mushroom gravy (11 ounce can)
1 can mushroom gravy (11 ounce can)•14 ounce can of diced tomatoes
14 ounce can of diced tomatoes•1 8 ounce can of mushroom pieces
1 8 ounce can of mushroom piecesMix ground venison and Italian sausage together. Add egg and bread crumbs and mix again. Make golf ball size meatballs and place them on cooking sheet in oven at 350 degrees for 20 minutes. When meatballs are browned, remove from oven. Place meatballs in crockpot. Cut up potatoes, onions, carrots and celery into bite size pieces and add to crockpot. Add beef and mushroom gravy and diced tomatoes. Add salt, pepper and garlic powder to taste. Cook in crockpot for 5 hours on high or 9 hours on low.
