2 pounds ground beef

2 pounds deer ground meat

1 bottle V8 juice (14 ounce)

3 large onions

2 cans tomato sauce (62 ounce)

1 can Rotel tomatoes

1 small can tomato paste (12 ounce)

1 can cream of mushroom sauce

1 bell pepper chopped

1 stalk celery chopped

1 bunch onion tops

Mix meat together with some onion, bell pepper, and onion tops.

Roll into balls and bake in oven until cooked, approximately 1 hour.

Put aside until sauce is cooked. Cook onions, bell pepper and celery in black iron pot until onions are cooked.

Add paste and cook for an hour, stirring often. Add sauce, Rotel, V8 juice and cook about 2 hours or until thick enough to float meatballs.

Add meatballs and simmer for a half hour.

Eugene LaBiche, New Iberia