|Venison||2 Pound, ground|
|Onion||1 Medium, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and minced, or put through a garlic press|
|Tomato juice||1 Cup (16 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|All-purpose flour||1 Cup (16 tbs)|
Mix together thoroughly all ingredients except water and flour, and form into balls the size of a golf ball.
Brown them in shortening and transfer to a 2-quart kettle.
Pour a small amount of water into the skillet and heat, scraping the bottom to remove all particles.
Pour over meatballs and add enough water to cover them.
Simmer, covered, for about 45 minutes.
Pour off the liquid and measure.
Mix a smooth paste of flour and water, measuring 2 tablespoons water and 1 1/2 tablespoons flour for each cup of liquid.
Gradually add the hot liquid, stirring constantly, and cook until thickened.
Serve with Herbed Wild Rice Makes 6 to 8 servings.