Barbecue Venison Meatballs
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INGREDIENTS 3 pounds ground venison
1 pound ground sausage
2 eggs
Sleeve of Ritz crackers, crushedMix all ingredients together. Make meatballs and fry in skillet in corn oil.
FOR THE SAUCE
3 bottles Open Pit or any thin BBQ sauce
1-1/2 cups maple syrup (the real thing if you can)
3/4 of a cruet of Italian dressing (not creamy)
3 cups of apple cider or hard cider
2 tablespoons Italian seasoning
1 tablespoon garlic powder
Juice from 1/2 of an orange
Juice from 1/2 of a lemon
1/2 teaspoon Tabasco, or more to tasteMix all ingredients together; add meatballs and put in refrigerator and let sit overnight to marinate.
The next day, put everything in crockpot (sauce and meatballs) and put on low for 2 to 3 hours until hot.
Serve with noodles or rice or just as they are.