Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took second place in the State Journal’s meats category in 1963 and was submitted by Mrs. Peter H. Streiff of New Glarus.

Venison meatballs in sauce

2 cups grated raw potatoes

1½ pounds ground venison

2/3 cups chopped onion

1½ teaspoons salt

1/8 teaspoon pepper

¼ cup milk

1 egg

¼ cup butter

3 cups water

2 to 3 tablespoons flour

2 cups sour cream

1 teaspoon dill seeds

1 10-ounce package frozen peas, cooked

Combine first seven ingredients and shape into balls. Brown slowly in butter in large skillet. Add ½ cup water, cover, and simmer until done, about 20 minutes. Remove meatballs from pan, stir in flour and remaining water, and simmer to thicken. Reduce heat, stir in sour cream and dill seeds. Add meatballs and peas. Heat but do not boil.

Makes 8 servings.