WILD GAME

RECIPE

WILD GAME MEATBALLS

with Creamy Mustard Cabbage

Aimpoint Wild Meat Balls Recipe

AIMPOINT
WILD GAME RECIPES

Created By The Swedish Chef Peter J. Skogström

Fallow-deer 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.

INGREDIENTS

4 SERVINGS
500 g Minced Meat from Wild Game Fallow Deer, Roe Deer, Elk
100 g Bacon
1 pcs Yellow Onion
2 pcs Eggs
2 dl Cream
1 tsp Cinnamon
1 tsp Allspice
2 oz / 50 g Butter for frying
  Salt and Pepper
6 dl Cabbage, Parboiled
2 pcs Yellow Onion, Chopped
3 dl Cream
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

PREPARATION

MEATBALLS
  1. Cut the bacon into small pieces. Finely chop the onion.

  2. Then lightly fry in a frying pan, season with spices, cinnamon, pepper and salt.

  3. Leave to cool down in a bowl.

  4. Combine the minced meat with onion/bacon, egg and cream, season with salt and pepper.

  5. After that, shape nice small balls.

  6. Fry the balls, turning them around in butter and oil until golden brown.

TIPS

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.

MUSTARD CABBAGE
  1. Pull apart the cabbage coarsely and blanch in salted water for 1 minute, pour off and squeeze out the water.

  2. Fry in a saucepan with the onion.

  3. Add the mustard seeds to the cream and cook until half of the cream remains.

  4. Finally, add the Dijon mustard and season with salt and pepper.

  5. Add the parsley and serve.

GARNISH

Finish by seasoning the sauce and serve it with meatballs and, for example, mashed potatoes.

Aimpoint Wild Meat Balls Recipe