Venison Swedish Meatballs

• 1 1/2 lb. ground venison or half venison and half beef
• 1 1/2 c. soft bread crumbs
• 1/2 c. chopped onion
• 3 Tbsp. butter
• 1 egg
• 1/4 c. parsley flakes
• 1 1/2 tsp. salt
• 2 Tbsp. flour
• 1 can beef broth
• 1/4 c. cold water
• 1/2 tsp. instant coffee
• 1/2 tsp. butter
• dash of pepper
• dash of nutmeg
• 1/4 tsp. ginger

1. Soak bread in milk.
2. Cook onion in 1 tablespoon butter until tender, not brown.
3. Combine meat, crumb mix, egg, onion, parsley flakes and seasonings.
4. Form into 1 1/2-inch balls.
5. Brown in skillet with 2 tablespoons butter, shaking skillet to keep balls round.
6. Remove meatballs.
7. Mix flour and water and stir into drippings in skillet.
8. Add broth and coffee.
9. Replace meatballs. Heat and serve.

ground venison, bread crumbs, onion, butter, egg, parsley flakes, salt, flour, beef broth, cold water, instant coffee, butter, pepper, nutmeg, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494367 (may not work)