Venison,Chili powder,Simmering,Meatball,Milk,Seasoning,Salt,Meat,Egg (food),Black pepper

Some favorite Raber recipes

December 30, 2016

Barbecued venison meatballs are a Flat Rock favorite. Editor’s Note: Gloria spent the Christmas holiday visiting her husband’s family in Ohio. Meanwhile, her mother, Dorcas Raber, was tending to up to 300 pounds of venison that she’s freezing and processing for the year ahead. The venison will be used in stews and recipes like the barbecued venison meatballs included in this week’s column. Gloria will return next week in her usual format. Blessings and best wishes from the Rabers and Yoders for a wonderful 2017! In the meantime, enjoy this wonderful selection of recipes for the Raber kitchen! BARBECUED VENISION MEATBALLS 3 pounds ground venison 1 3/4 cup milk 1 cup quick oats 1 cup cracker crumbs 3 eggs 1 teaspoon chili powder 1 teaspoon onion salt 1 teaspoon garlic salt Salt and pepper BARBECUE SAUCE 2 cups ketchup 3/4 cup brown sugar 1 tablespoon mustard 1 tablespoon vinegar 1 1/2 teaspoon liquid smoke In a large bowl, combine...

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