Venison meatballs

Ingredients for 4 servings:

• 500 g venison, minced through the fine disc of the meat grinder
• 125 g bacon (rib), diced
• 1 onion(s), diced
• 2 eggs
• 1 stale roll
• 1 tsp mustard
• 1 tsp spice mix (game spice)
• salt and pepper
• breadcrumbs
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Meatballs, dumplings, meatballs

Soak the bread rolls in a little lukewarm water. Sauté the diced onion in a little oil, add the diced rib bacon and sauté briefly. Transfer both to a bowl and let cool. Squeeze out the excess water from the bread rolls and add them. Then add the minced game and the remaining ingredients and mix well. Season to taste with game spice, salt, and pepper. With wet hands, form meatballs and roll them in some breadcrumbs. This gives them a nice crispy crust and, I find, keeps them moister. Then fry in oil as usual. If you don’t have game spice on hand, you can grind 3 juniper berries, 1 clove, and 2 allspice berries in a mortar and pestle and add this mixture to the meat. For those who cook with game often, it’s worth buying game spice, as it provides an even more rounded flavor.