Run Bambi!

Here in Texas, today starts "deer season" where, mostly guys and some gals storm the
 pastures, grasslands, flat lands, wooded areas and wherever else deer are hiding
 to "bag" a buck or using a special doe permit, a doe.

I am not a hunter and tend to hide under my bed when all the shooting starts (sorry to burst your bubble out there for the people who have known me to hunt a snake or two, if need be).
Anyway, my cousins join in the frenzy each year and always bring something for me to put in my freezer. Thank goodness it's processed. You remember the cousins....here's a LINK to the hog story from the other year................sorry, let me get to the point.
Last night the cousins, who are brothers, came over for a visit which they rarely do. I should have known something was up but was happy to see. After a few minutes of catching up, Cousin 1 asked if I still had some deer meat, which threw me for a loop. Cousin 3 piped in with a, "yea, do you have any?" Then Cousin 2 gave each brother a quelling look before coming out with the true to the visit. They really wanted some of my home cooking. I'm telling you, they are a hoot so I caved in and dug in the freezer for what they requested.
I'm sharing my recipe for venison spaghetti and  meat balls. If you were wondering where I got the venison from........the freezer from last year or the year before that or..........you get the picture.

Venison Recipe

2 pound ground venison

1 pound breakfast sausage

1/2 cup flavored bread crumbs

1 egg, beaten

2 teaspoons salt

2 teaspoons pepper

2 Tablespoons Worcestershire sauce

2 Tablespoons bar-b-que sauce

2 cans diced tomatoes

1 large jar spaghetti sauce

1 large onion, thinly sliced

3/4 cup water

• In large bowl, mix venison, sausage, bread crumbs, egg, salt pepper, Worcestershire and BBQ sauces.  There's no really good way to do this other than using your hands. You will be able to tell when everything is blended together.
• In a non-stick skillet or skillet of your choice, heat 1 teaspoon oil on medium heat. As oil is heating start rolling your mixture into strawberry sized circles and place them in skillet a few centimeters apart. Again, the best way to do this is to use your hands or a melon scooper could work as well. 
• Turn over after 4 or 5 minutes to allow to brown on both sides.
• While the first portion of meatball are browning, in large sauce pan add, diced tomatoes, spaghetti sauce, water and onions.
• Using tongs, remove each meatball for skillet and place in sauce pan, reduce heat.
• While that's simmering, continue the meatball making and browning process.
• Add those to the sauce pan. Do this until all meatballs are incorporated in sauce.
• Simmer for about 1 hour, stirring occasionally.

Serve over rice or spaghetti. Add a green salad on the side. This recipe is even better the next day!