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Venison Meatball Casserole


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Serves 8 | Prep Time | Cook Time 60

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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