Venison meatballs are a special take on the classic dish, Swedish meatballs. Serve the meatballs over rice or as an appetizer; these keep warm in a crock pot on low heat.
In a large mixing bowl, thoroughly combine the venison, instant mashed potato flakes, egg, milk, onions, garlic, and spices. Shape into 15 to 20 meatballs.
In a heavy skillet, heat 2 tablespoons of peanut oil on medium-high heat. Gently add the meatballs, browning on all sides. Remove the meatballs from the skillet and set them aside.
Stir the soup mix into the pan and mix with the remaining oil. Add the water and cook until bubbling.
Return the meatballs to the skillet. Reduce the heat to low, cover, and simmer for 20 to 30 more minutes.