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      Title: Moose & Squirrel Meat Balls *
 Categories: Game, Sauces, Dairy, Meatballs
      Yield: 8 Servings

      3 lb Ground moose and squirrel;
           - any proportion
      6 sl Soft white bread
    1/2 c  Water
    1/3 c  Butter
  1 1/3 c  Onion; chopped
           Salt
           Pepper; fresh ground
      2 tb Parsley; chopped
      2 tb Flour
  1 1/2 c  Milk

  * AKA "The Rocky & Bullwinkle Special"

  Especially useful recipe if main ingredients have been dead for 24
  or more hours before harvested.

  Soak bread in water 5 minutes. Squeeze excess water out. Melt 4 tb
  butter in skillet. Sauté onion in butter until tender. Combine
  moose & squirrel meat, squeezed bread, 4 ts salt, 1/2 ts pepper,
  and parsley.

  Form mixture into 1" (2.5 cm) balls. Chill 20 minutes. Heat
  remaining butter in skillet. Brown moose & squirrel balls on all
  sides. Cover skillet and cook slowly 15 minutes.

  Remove balls to warm platter. Sprinkle flour over skillet
  drippings. Stir and cook 1 minute. Stir in milk & bring to boil.
  Season to taste with salt & pepper.

  Return moose & squirrel balls to skillet. Simmer 4 minutes more.

  Recipe FROM: Roadkill Recipes; www.globe-guardian.com/archives/

  Formatted by: Dave Drum - 12 September 1997

  Uncle Dirty Dave's Archives

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