Venison Meatballs

1 lb. ground elk or deer
1/2 C. dry bread crumbs
1/3 C. minced onion
1/4 C. milk
1 egg
1 TBSP. snipped parsley
1 tsp. pepper
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 C. shortening
12 oz. chili sauce
10 oz. grape jelly

Mix ground elk, bread crumbs, onion , milk, egg, and next four ingredients; gently shape into 1-inch meatballs. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes. 5 Dozen Appetizers.