“I learned to cook game while my husband was a forestry student,” recalls Sheila Reed from Fredericton, New Brunswick. “We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left.”

Ingredients

• 1 medium onion, finely chopped
• 1/2 cup uncooked instant rice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ground venison
• 3/4 cup water
• 1/3 cup packed brown sugar
• 1/3 cup ketchup
• 1/3 cup condensed tomato soup, undiluted
• 1 tablespoon ground mustard
• 2 teaspoons paprika

Directions

1. In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.
2. Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

Nutrition Facts

4 each: 314 calories, 4g fat (1g saturated fat), 96mg cholesterol, 1016mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 29g protein.