• Cooking Time: 60
  • Servings: 8
  • Preparation Time:


  • 2 pounds venison -- ground
  • 1/2 cup minced onions
  • 2 teaspoons salt
  • 2 teaspoons caraway seed
  • 1/4 teaspoon pepper
  • 2 tablespoons salad oil -- or nonstick spray
  • 2 cups sauerkraut -- well drained
  • 3 large apples -- cut in wedges
  • 2 tablespoons brown sugar
  • 1 cup apple juice


  • In large bowl, combine ground venison, onions, salt, half the caraway seeds, and pepper; shape into about smallish meatballs.
  • In large skillet over medium high heat, in hot oil, brown meatballs well.
  • In a 3 quart casserole, spread a layer of sauerkraut with rest of caraway seeds. Next put a layer of apples, sprinkle with brown sugar; top with meatballs.
  • Pour apple juice over meatballs; cover; bake 1 hour or until meat is cooked.


Categories: Casserole  Main Dish  Oven  Wild Game 

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