Venison is both nutritious and environmentally friendly. The meat stems from wild game that have grazed freely and eaten birch shoots, conifer, grass, leaf and herbs that are rich on minerals.

Wild game meatballs with creamy mustard cabbage

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty.	Ingredients
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

Directions

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.