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2 slices rye bread
2 slices bread
2/3 c. milk
1 1/2 lb. ground venison
2 tsp. baking powder
1/3 c. chopped onion
1 tsp. salt
1/2 tsp. seasoning salt
1 can cream of mushroom soup
1 2/3 c. evaporated milk
1 c. crushed potato chips

Crumble bread slices coarsely; combine with milk and baking powder in mixing bowl. Let stand for 5 minutes. Add venison, onion, salt and seasoning salt to bread mixture; mix well. Shape into balls. Brown in small amount of flat in skillet; stir to brown on all sides. Place meatballs in baking dish. Combine soup with milk; blend well. Pour soup mixture over meatballs; top with potato chips.

Bake at 350 degrees for 45 minutes.

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