3/4 C oats
2 t Woricestershire sauce
1/2 C milk
1# ground venison
1 egg
juice of 1/2 lemon
1/4 grated onion
1 t salt
1/4 t pepper
1/2 t mace
Dash of tobasco

Mix venison and lemon juice thoroughly. Stir in rest of ingredients; mix well. Shape to form small meatballs, using about 1 T meat mixture for each. Brown in small amount of shortening in large skillet, turning frequently until browned on all sides. Add 1/4 c water. Cover; simmer 3O minutes. Remove from heat.
 

Source: Bea Spaniol