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Ingredientes
- 1 pound venison
- 1 teaspoon salt
- 1 c. tomato puree
- 1 med. onion, cut in rings
- 1 c. diced celery
- 1 teaspoon salt
- 1 tbsp. sugar
- 1/2 c. rice
- 1/8 teaspoon pepper
- 2 tbsp. fat
- 1 c. tomato sauce
- 1 green pepper, diced
- 1/2 teaspoon dry mustard
- 1/2 c. warm water
Direcciones
- Combine grnd meat, rice, salt, pepper and 3/8 c. tomato puree. Mix well. Form into 8 balls. Heat pressure cooker; heat fat and brown balls on all sides. Remove cooker from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 88 | 26% |
| Total Fat 9.93g | 12% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 1762mg | 73% |
| Potassium 643mg | 18% |
| Total Carbs 34.73g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.85g | 7% |
| Protein 28.54g | 46% |
