Venison Meatball Stroganoff

• 2 lb. ground venison
• 1 medium potato, grated
• 1 small onion, chopped
• 1 egg
• 2 slices bread, soaked in milk
• salt
• pepper
• garlic salt
• 1 onion, chopped
• 1 can mushrooms
• flour (enough to make paste)
• 2 c. beef bouillon
• 1 c. sour cream
• 2 Tbsp. tomato catsup
• 6 drops Tabasco sauce
• 1 Tbsp. Worcestershire sauce
• salt, pepper and oregano to taste

1. Mix the first 8 ingredients and form into balls.
2. Brown in hot fat.
3. Remove from skillet.
4. Put the onion in the skillet and saute. Add the mushrooms and enough flour to make a paste.
5. Stir, then add the bouillon, sour cream, catsup, Tabasco sauce, Worcestershire sauce and salt, pepper and oregano to taste.
6. Bring to a boil. Turn to simmer.
7. Add meatballs and simmer 1 hour.

ground venison, potato, onion, egg, bread, salt, pepper, garlic, onion, mushrooms, flour, beef bouillon, sour cream, tomato catsup, tabasco sauce, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581431 (may not work)