1 egg, lightly beaten
1 c. soft bread crumbs
1 can (8-oz.) water chestnuts, drained, finely chopped
1/4 c. soy sauce (low-sodium)
2 tsp. ground ginger
1 garlic clove, minced
1-lb. ground venison
1-lb. pork sausage
3-4 tsp. vegetable oil, divided
1/2-lb. fresh mushrooms, sliced
1 can (14 1/2-oz.) chicken broth
1 1/4 c. cold water, divided
3 tbsp. cornstarch
Hot cooked noodles

In a bowl, combine egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-inch balls. In a skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil as needed. Transfer meatballs to a slow cooker. In the same skillet, sauté mushrooms in 1 teaspoon oil until tender. Add the broth and 1 cup wate; :pour over the meatballs. Cover and cook on low for 4-5 hours. Remove meatballs and mushrooms with a slotted spoon, keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth, add to saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over the meatballs, mushrooms and noodles.

Yield: 8-10 servings.