1
1/2 lb venison, ground
2
c sour cream, divided
2
tb catsup
1
1/4 ts salt
1/4
ts pepper
1/2
ts garlic salt
1/2
ts oregano
1
tb oil
1
tb water
2
ts dill weed paprika
Combine
venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and
oregano.
Shape into meatballs the size of walnuts.
Brown
meatballs in hot oil. Pour off any excess oil. Add water, cover and
simmer
15 minutes. Remove meatballs to your serving dish.
Combine
remaining sour cream, salt and dill in skillet in which meatballs
were
cooked. Heat through and pour over meatballs. Sprinkle with paprika.
Serve
with rice or noodles.
This will serve 6 for
dinner or more as appetizers.