Meatball Stroganoff

Hot, hearty stroganoff was always a favorite in my house when I was a kid. When I’d come home and smell it cooking, boy did I get excited. The same thing is now true in my home when my daughter comes in from playing outdoors. Try this dish in your own home and I promise the results will be the same.

1/2 onion
1-1/2 pounds ground venison
2/3 cup oat meal (uncooked)
Salt and pepper to taste
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1 egg
2 cans cream of celery
1/2 cup milk
1 cup sour cream

Mix onion, venison, oat meal, salt, pepper, dill weed, garlic and egg. Form into medium-size meatballs. Spray a 10x13 cake pan and place meatballs inside. Mix the cream of celery soup and milk, season to taste (I use onion salt, garlic salt, pepper and dill weed). Pour the soup mix on top of the meatballs, cover and bake at 350 degrees for 45 minutes. Remove the meatballs and mix sour cream into the sauce. Place the meatballs back into the sauce, cover and reheat for an additional 15 minutes.