Start by preparing the meatballs. In a large mixing bowl, combine:

• 1 pound ground venison
• 1/2 cup onion, chopped
• 2 cloves of garlic, minced
• 1 cup of fresh breadcrumbs
• 1 egg
• 1 tablespoon Worcestershire sauce
• Salt and fresh-ground pepper

In a large skillet, heat 3 tablespoons olive oil. Mix the venison and other ingredients thoroughly, then roll into meatballs and place in the skillet. Cook over medium heat until the meatballs are well browned, then remove to a plate with a slotted spoon.

Add 1/2 pound sliced mushrooms, to the skillet and cook until softened. Increase the heat to high and add 1/2 cup Sherry to the skillet.

When the Sherry is almost gone, add to the skillet:

• 2 cups of low-sodium beef broth
• 1 cup of sour cream
• 1 tablespoon Dijon mustard

Bring the sauce to a boil, whisking. When the ingredients have incorporated stir in 3 tablespoons of roux. Continue stirring while the sauce thickens. Return the meatballs to the sauce, reduce heat to low and simmer for five minutes.

Most folks serve Stroganoff over egg noodles, but it also goes well with wild rice.

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Place rib roast in roasting pan. Rub roast all over with crushed garlic; salt and pepper all sides of roast generously. Add beef broth to roasting pan, and surround roast with carrots, onions, celery and potatoes. Bake at 400°F to 425°F for 1 to 1 1/2 hours for medium doneness; if you prefer rare, shorten baking time. Serve pan juices in a cup for dipping.

Scott Daub
Ephrata, PA