2 lb. venison burger
1/2 pkg. onion soup
1 c. cracker crumbs
3 eggs, beaten
1 can whole cranberry sauce
1 c. sauerkraut, rinsed and drained
1 c. brown sugar
1/4 c. barbecue sauce

Combine venison, onion soup, cracker crumbs and eggs. Form meatballs. Place in a 9x13 inch pan. Combine remaining ingredients in separate bowl. Spread mixture over top of meatballs. Bake uncovered at 325 degrees for 1 hour.