If you’re a backcountry hunter that chases mule deer and have had success in it, you understand the love for mule deer meat. This simple recipe made using our Grandmother’s meatball recipe that has been handed down for generations combined with a few more simple ingredients sure brings the tastes of the high country mountains to the kitchen table. This recipe works great served as an appetizer, or as a meal paired with any side!
Prep time: 20 minutes
Cook time: 3 hours and 12 minutes
Servings: 6-8
**recipe derived and modified from dinnerthendessert.com
Supplies:
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Crockpot/Slow Cooker
Ingredients:
Meatballs
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1 pound ground mule deer meat
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1 cup breadcrumbs
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1/2 cup parmesan cheese
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2 eggs
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1/2 cup milk (any kind – we used almond milk)
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1 clove minced garlic
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1 tsp salt
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1/2 tsp pepper
Sauce
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16 oz grape jelly
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12 oz chili sauce
Instructions:
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Preheat oven to 350 degrees.
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Combine all meatball ingredients into a large mixing bowl, mix thoroughly.
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Begin rolling into meatballs to your desired size. We made ours slightly larger than a traditional appetizer meatball.
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Place meatball onto a baking sheet, evenly spaced.
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Bake for 12 minutes.
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Once baking is finished, remove meatballs from oven and put into crockpot.
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Add grape jelly and chili sauce to meatballs, mix thoroughly.
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Cook in crockpot on LOW for 3 hours.
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After 3 hours, stir meatballs and sauce thoroughly, and enjoy!
Meatballs in crockpot before sauce
Added chili sauce and jelly to meatballs
After cooking for 3 hours on low
Finished product!