Tom Deschaine - Oct 6, 2014


Combine egg, bread crumbs, chopped chestnuts, soy sauce, ginger and garlic in a bowl. Crumble the venison and pork sausage and add to the mixture. Mix well. Shape into 1" meat balls. Brown in oil under medium heat. Place the meatballs into a slow cooker. Saute the mushrooms and add to the slow cooker along with the broth and water. Cover and cook on low 4-5 hours. Remove meat balls (keep warm). Thicken the sauce with flour or cornstarch.
Serve the meatballs and sauce or a bed of noodles or rice.

Enjoy !


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