|Tomato juice||46 Ounce (1 Can)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Ground venison||1 1⁄2 Pound|
|Ground beef suet||1 Cup (16 tbs)|
|Onion||1⁄2 Cup (8 tbs), minced|
|Seasoned salt||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Cooking oil||3 Tablespoon|
|Curry powder||1 Tablespoon|
|Burgundy||1⁄2 Cup (8 tbs)|
|Hot cooked brown rice||1 Cup (16 tbs)|
Mix 1/2 cup tomato juice with bread crumbs.
Add meat, suet, onion, salt and pepper.
Shape into approximately 24 meat balls.
Roll each ball in flour and brown quickly in hot cooking oil.
Remove meat and drain fat.
To skillet, add remaining tomato juice, curry and burgundy.
Cover and simmer very slowly until liquid is reduced by half.