Swedish Meatballs with Venison

For those last minute occasions when you suddenly discover that guests are coming for dinner, you need a quick yet tasty recipe and you want it to look as though you spent hours in the kitchen just "whipping up something," this venison meatball dish is the answer! It's so good that my 100% Norwegian grandmother can't tell I use wild game.

Ingredients:
1-2 lbs ground venison
1/4 cup heavy cream
1/2 cup dry (seasoned) bread crumbs
1/2 teas. salt
1/2 teas. pepper
1 egg
1 small onion
chopped parsley
1/4 teas. allspice
1/4 teas. nutmeg
2 cans Cream of Mushroom soup (or Cream of Chicken & Mushroom)
wide noodles

preheat oven to 400 degrees spray medium glass baking dish with non-stick spray .

1. Mix all ingredients except for soup and noodles in a mixing bowl. Pour into baking dish and mash. Using a spatula, cut horizontal and vertical lines that leave 1-2 inch pieces of mixture. Don't worry that the meat will not completely separate. Although the meatballs won't be completely round, you'll dazzle your guests with the mouthwatering meal. Cook for 20 -25 minutes.

2. Boil pan of water and cook noodles.

3. Warm soups in a large frying pan and stir thoroughly.

4. When meat is cooked, remove from oven and spoon into the soup mixture, further separating the pieces. Mix and serve over hot noodles.

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