WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Wild game meat balls cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
|500 g||Minced Meat from Wild Game Fallow Deer, Roe Deer, Elk|
|1 pcs||Yellow Onion|
|2 oz / 50 g||Butter for frying|
|Salt and Pepper|
|6 dl||Cabbage, Parboiled|
|2 pcs||Yellow Onion, Chopped|
|3 tbsp||Mustard Seeds, Blanched|
|2 tbsp||Egg Yolk|
|2 tbsp||Dijon Mustard|
|3/4 cup / 1,5 dl||Leaf Parsley, Picked|
|Olive Oil, Butter|
|4 oz / 100 g||Forest Mushrooms, Shaved|
|Zest from 1 Lemon|
|Salt and Black Pepper|
Cut the bacon into small pieces. Finely chop the onion.
Then lightly fry in a frying pan, season with spices, cinnamon, pepper and salt.
Leave to cool down in a bowl.
Combine the minced meat with onion/bacon, egg and cream, season with salt and pepper.
After that, shape nice small balls.
Fry the balls, turning them around in butter and oil until golden brown.
Use different minced meat seasonings such as herbs, grated cheese or make it a little hotter with chili and spices. Also works fine on skewers or burgers.
Pull apart the cabbage coarsely and blanch in salted water for 1 minute, pour off and squeeze out the water.
Fry in a saucepan with the onion.
Add the mustard seeds to the cream and cook until half of the cream remains.
Finally, add the Dijon mustard and season with salt and pepper.
Add the parsley and serve.
Finish by seasoning the sauce and serve it with meatballs and, for example, mashed potatoes.