- 1 Egg, beaten
- 1c Bread Crumbs
- 8 oz. Water chestnuts, chopped
- ¼ c Soy Sauce
- 2 t Ground ginger
- 1 Clove of garlic, minced
- 1lb Ground venison
- 1lb Pork sausage
- ½ lb Mushrooms
- 14 oz. Chicken broth
- 1 c. Water
Combine egg, bread crumbs, chopped chestnuts, soy sauce, ginger and garlic in a bowl. Crumble the venison and pork sausage and add to the mixture. Mix well. Shape into 1" meat balls. Brown in oil under medium heat. Place the meatballs into a slow cooker. Saute the mushrooms and add to the slow cooker along with the broth and water. Cover and cook on low 4-5 hours. Remove meat balls (keep warm). Thicken the sauce with flour or cornstarch.
Serve the meatballs and sauce or a bed of noodles or rice.
Enjoy !
Originally published October 06, 2014 on Fly Anglers Online by Tom Deschaine.