Categories: Game Meats- Venison

Ingredients

• 3/4 lb. ground venison
• 1 egg, beaten
• 2 cups canned applesauce
• 1 1/2 cups stuffing mix
• 3/4 tsp. salt
• Dash pepper
• 1/2 tsp. sage
• 1/4 cup shortening
• 1 1/2 cups sliced yellow onions
• 1/4 cup butter
• pastry for two-crust pie
• 1 can cream of mushroom soup
• 1 cup whole milk

Directions

1. Combine ground venison, egg and 1 cup apple sauce. Add stuffing mix, half a tsp. salt, pepper and sage; mix. Form into 10 balls. Brown meat in shortening in a skillet and drain.

2. Melt butter in skillet and saute onions until light brown. Add remaining applesauce and salt. Roll out pastry on a floured surface and cut intro 10 squares. Place an equal amount of applesauce mixture and one meatball on each square. Moisten edges of pastry with water and seal around mixture. Bake at 400 degrees

3. 20 to 25 minutes on a baking sheet. Mix mushroom soup and milk in a saucepan and heat, but do not boil. Pour mushroom soup over pastries. Serve with steamed English peas.

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