|Rye bread slice||2|
|Fat||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Ground venison||1 1⁄2 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Seasoning salt||1⁄2 Teaspoon|
|Cream of mushroom soup||1 Can (10 oz)|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Crushed potato chips||1 Cup (16 tbs)|
Crumble bread slices coarsely; combine with milk and baking powder in mixing bowl.
Let stand for 5 minutes.
Add venison, onion, salt and seasoning salt to bread mixture; mix well.
Shape into balls.
Brown in small amount of fat in skillet; stir to brown on all sides.
Place meatballs in baking dish.
Combine soup with milk; blend well.
Pour soup mixture over meat- balls; top with potato chips.
Bake at 350 degrees for 45 minutes.