3 slices soft bread
1 small onion, finely chopped
1-1/2 lb. ground venison
1/4 cup butter or margarine
2 teaspoons salt
1 tablespoon flour
1/8 teaspoon oregano
salt and pepper (for gravy)
1/8 teaspoon basil
1 cup milk
1/4 teaspoon pepper
Break bread into small pieces and combine with ground venison, salt, oregano, basil, pepper and onion. Mix thoroughly. Shape into small balls about 1 inch in diameter. Chill for 15 to 20 minutes. Brown in butter or margarine, turning frequently. Cover pan. Turn heat to low and cook for 15 minutes. Remove meat balls.
Add flour, salt and pepper to pan drippings. Mix well. Add milk, stirring constantly and simmer 3 to 4 minutes. Return meat balls to pan with gravy and simmer another 5 minutes.
Serves 4.