Combine crumbs, venison, salt, pepper, onion, soy sauce, and garlic powder;
shape into balls about 1" in diameter. Brown meatballs in butter, cover pan;
cook over low heat 15 minutes. Remove meatballs from pan and add flour to
drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling).
Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg,
cloves, brown sugar, oregano, and other spices for variety.