Wash hands with soap and water.

In a medium bowl, add meat, rice, egg, onion, parsley, salt, and pepper. With clean hands, mix thoroughly. Shape into about 20 meatballs.

Heat a 12-inch skillet over medium heat. (If venison is not ground with fat, add 1 Tbsp oil to skillet.) Add meatballs and cook 1-2 minutes or until brown on one side. Flip and brown 1-2 minutes on other side. Meatballs do not need to be cooked all the

In a small bowl, mix tomato soup and water. Once meatballs are browned, pour soup mixture over meatballs. Spoon some of soup mixture over top of meatballs.

Add lid to skillet. Reduce heat to medium-low and simmer for 30 minutes, or until meatballs reach 165°F and rice is tender. If sauce begins to dry up, add 1/4 cup of water at a time as needed,

While meatballs cook, prepare 1 ½ cups dry long grain white rice according to package directions.

Serve meatballs and sauce over cooked rice.

Refrigerate leftover meatballs in a food-safe container for up to 4 days.