| 2 cups grated raw potatoes
1 tbsp. onion, chopped
1/8 tsp. pepper
¼ cup milk
3 cups water
2 cups sour cream
1½ lbs. ground venison
1½ tsp. salt
1 egg
¼ cup butter
2-3 tbsp. flour
1 tsp. dill seed
Combine potatoes, venison, onion, salt, pepper, egg, and milk. Shape into 1½-inch balls. Brown balls slowly in butter in large skillet. Add ½ cup water and cover. Simmer for 20 minutes or until done. Remove meatballs.
Stir in flour and remaining water. Simmer until thick. Reduce heat. Stir in cream and dill. Add meatballs. Heat, but do not boil. Serves 8.
Note: May be cooked by alternate method Brown meatballs; remove to casserole. Make gravy, add sour cream and dill. Pour gravy over meatballs and finish in oven. | 
