This recipe is a favourite for my friends in “The Hood”

Balls

  • 2 lbs ground venison (or any other ground meat)
  • 1/3 of small onion minced
  • 2 ea mushrooms finely chopped
  • 2 t minced rosemary
  • 1t Worcestershire
  • 1t A-1
  • 2 t minced garlic
  • 1t sea salt
  • 2 t pepper
  • 1 t roasted red pepper minced (optional)

Mix together in a bowl and roll into a ball.  Store in frig for 1 to 2 hours to set spices.

Sauce

  • 4T red wine vinegar
  • 4T sugar
  • 4T Worcestershire
  • 1 cup beer, any leftover is for cook
  • ¾ cup catsup
  • ¼ cup BBQ sauce
  • 2t salt
  • 1t pepper

Mix together and let set while cooking balls.

Cooking

Roll meat into small balls.  Heat 2T oil in pan and brown balls on all sides.  Add sauce to pan after well browned and let simmer for 30 min. uncovered to thicken sauce.  Serve as an appetizer with remaining beer not used in cooking.