Venison Meatball Subs for Dinner - by Sunscape

My brother from Virginia came for a week's visit with a cooler full of Venison roasts and ground meat. Growing up on wild game my whole life and an avid hunter for years, I was excited to have Venison in the freezer. This week I decided to use some to make a meatball sub for dinner with a side of pasta.

Due to the leanness of deer meat, I added a pound of pork sausage to the 2 lbs of Venison.

I added salt, pepper, bread crumbs, 2 eggs, Romano cheese, and some cream for moisture. After letting it sit for 15 minutes, I made the meatballs and fried them in avocado oil until nice and brown. Then, I added enough of them for the subs to my homemade tomato sauce and let them simmer for a couple hours.

I put the extras onto a sheet pan and baked them in the oven until they were almost cooked. I then froze and packaged them the following day for another meal. That's me, always prepping for another meal while making one.

When it was almost time for dinner, I prepared the sub roll by buttering it on both sides, adding some Italian seasonings, sprinkling a little Romano cheese, and putting them under the broiler. I almost burnt the bread roll due to fixing dinner for our dog, Mika. Thankfully, I smelled it just in time. I added a bit of tomato sauce on top of one side and spread some Mozzarella cheese over it.

The meatballs were added to one half, and it was time for the taste test.

Well, when the husband says, you can repeat this anytime, you know it had to be good. Cutting it in half and splitting it between us was the perfect amount. I couldn't finish my half, it was too much for me, but hubby had no problem eating the rest.

That's what was for dinner and he saw me doing this post and said.... I like that! I guess I will have to make it again for him. I do have another 20 lbs of Venison in the freezer after all.