A:

1 1/2 lbs. ground venison
1/2 lb. ground pork
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. grating cheese
1 tsp. ground parsley
1 1/2 c. seasoned bread crumbs
2 eggs
1/2 tsp. garlic powder
1/2 tsp. onion powder

B:

8 oz. tomatoes
1 can jellied cranberry sauce

Mix group A ingredients. Roll into balls 1 inch in diameter. Brown balls in pan, then remove and drain.

Prepare a sauce consisting of group B ingredients by dissolving the cranberry sauce in the tomatoes. When the mixture is hot, add the venison meatballs and simmer on low heat for 20 minutes.

Place in crock pot or bean pot for warming and serving.