Fresh Ground Deer Meatballs

Posted on 17. Oct, 2010 by in Uncategorized

What a terrific fall treat a big plate of ground deer meatballs.  I love the fact that ground deer meat has no meaty smell to it.  Mix a 1/2 lb  of meat with a tablespoon of  Celtic sea salt, 10 chopped fresh picked sage leaves, 3 cloves of pressed garlic and 3 cloves minced, ground black pepper and a some red pepper flakes.  Saute in olive oil on a medium temperature in a covered pan to allow the meat to steam cook as well as saute.  My meatballs were about 2 inches in diameter and I threw in 1 patty for some good ol’ granddad  nostalgia.  Internal temperature for medium was about 140f.

Serve with baked yams and baked acorn squash.

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