Ingredients:

  • 1 ½ ground venison
  • 6 slices of bacon
  • 2/3 cup quick-cooking oats
  • 1 large egg, beaten
  • 1/3 cup milk
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 2/3 cup pineapple fruit juice
  • 2 tablespoons cider vinegar
  • 1/3 cup corn syrup
  • 4 whole cloves

Instructions:

  1. Preheat the oven to 300°.
  2. Cook bacon and crumble to add to venison
  3. In a medium bowl, mix the venison with bacon pieces, oats, egg, and milk together until well combined. Mold the mixture into balls about the size of a walnut and arrange in a single layer in a Lodge 12-inch cast iron skillet. Put on Grill for 30-45 minutes.
  4. Combine the remaining ingredients in a Lodge Chef Skillet and cook over medium heat, stirring almost constantly, until the brown sugar, flour, and mustard are dissolved and the sauce is slightly thickened. Pour the sauce over the venison balls and bake another 20 minutes, basting once or twice.