Whitetail Hunting photo

Last Friday’s Food Fight featured Wild Chef reader Neil Halpern’s Venison Meatballs. Halpern was kind enough to share the recipe, which should be worth up-voting him in the Food Fight.


– 5 large Vidalia onions
– 2 lbs. ground venison
– 2 tbsp. of long white rice
– 1 32 oz. bottle of ketchup
– ½ cup brown sugar
– Juice of 1 large lemon
– Salt and pepper

Slice the onions and saute them till they are tender in olive oil. On a clean countertop or sheet pan, flatten out the ground deer. Season it with salt and pepper and add the two tablespoons of uncooked long white rice.

Roll the venison into golf ball size balls.

Transfer the sauteed onions into a mix bowl and add the ketchup, brown sugar, and lemon juice. Stir thoroughly.

Line the meatballs in rows in a 10 x 8 cooking dish and pour the sauce evenly around the meat.

Place the pan into a 300-degree oven for 3 1/2 hours, stirring about every hour until done.