Sauce:
2 cans cream of mushroom
2 cans beef consommé
1 teaspoon (5 ml)
basil 1 / 4 tsp (1 mL) thyme
2
bay leaves 1 / 2 cup (125 ml) all-purpose flour
Vegetables :
6
plucked carrots 8 potatoes, cut into small pieces 8
stalks celery 1 teaspoon (5 ml) salt
First mixture:
1 kg (2 1 / 8 lbs, 18 oz ) deer
chopped 1 cup (250 ml)
breadcrumbs 1 onion, medium
2 eggs 1 tsp (5 ml) salt
1 tsp (5 ml) pepper
In a small bowl, beat 2 eggs lightly together. In a large bowl, combine venison, bread crumbs, chopped onion, beaten eggs, salt and pepper together until smooth. Shape into balls with meat. We get about 32 meatballs. In a cast iron skillet, fry the meatballs in a little oil until half cooked. Remove meatballs from pan. Book. Cook vegetables in 4 cups (1 liter) of water, 10 to 15 minutes. They should be crispy because they will simmer 30 minutes longer. Keep the cooking water. Mix all the sauce ingredients except flour, in the cast-iron pan with the equivalent of 2 cans (2x 284 ml) of water from cooking vegetables. Bring to a boil, stirring and scraping bottom, simmer a few minutes. In a large pot, put the meatballs, vegetables and pour the sauce on the whole. Simmer 30 minutes and add the flour you have a bit diluted in water. Cook until the sauce thickens.
2 cans cream of mushroom
2 cans beef consommé
1 teaspoon (5 ml)
basil 1 / 4 tsp (1 mL) thyme
2
bay leaves 1 / 2 cup (125 ml) all-purpose flour
Vegetables :
6
plucked carrots 8 potatoes, cut into small pieces 8
stalks celery 1 teaspoon (5 ml) salt
First mixture:
1 kg (2 1 / 8 lbs, 18 oz ) deer
chopped 1 cup (250 ml)
breadcrumbs 1 onion, medium
2 eggs 1 tsp (5 ml) salt
1 tsp (5 ml) pepper
In a small bowl, beat 2 eggs lightly together. In a large bowl, combine venison, bread crumbs, chopped onion, beaten eggs, salt and pepper together until smooth. Shape into balls with meat. We get about 32 meatballs. In a cast iron skillet, fry the meatballs in a little oil until half cooked. Remove meatballs from pan. Book. Cook vegetables in 4 cups (1 liter) of water, 10 to 15 minutes. They should be crispy because they will simmer 30 minutes longer. Keep the cooking water. Mix all the sauce ingredients except flour, in the cast-iron pan with the equivalent of 2 cans (2x 284 ml) of water from cooking vegetables. Bring to a boil, stirring and scraping bottom, simmer a few minutes. In a large pot, put the meatballs, vegetables and pour the sauce on the whole. Simmer 30 minutes and add the flour you have a bit diluted in water. Cook until the sauce thickens.
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