INGREDIENTS:

• 1½ lb shoulder of venison
• 3 or 4 slices day-old bread or 1½ cups loosely pkd crumbs
• ½ cup finely chopped celery
• 1/3 cup butter or margarine
• Marrow, if any
• 1 egg, slightly beaten
• ½ cup water 1½ tsp salt
• Generous dash of pepper ½ tsp poultry seasoning

Directions:

Wipe venison with a clean damp cloth trim off any strong-smefling fat and remove bones Grind meat twice Reserve any marrow Tear slices of bread into small crumbs Saute' celery in 2 tbsp of the butter for 10 minutes and add to meat, bread, marrow and remaining ingredients Mix thoroughly Shape into small patties or balls about 1 inch in diameter Brown in the remaining butter quickly lower heat and cook over medium heat for 10 minutes Add onion gravy and simmer 2 minutes Makes 3 to 3½ dozen patties. 6 to 8 servings.