Venison meatballs

Ingredients for 4 servings:

• 500 g minced venison
• 5 m.-sized eggs
• 2 m.-sized onion(s)
• 80 g bread(s), toasted, (baked bread)
• ½ bunch parsley
• 2 tbsp mustard
• ½ tbsp horseradish, hot
• 2 pinch(s) brown sugar
• e.g. salt and pepper
• e.g. Paprika powder, hot
• Clarified butter

Instructions

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

Meat cakes

Place the toasted bread (dry rolls work too, but one roll is equivalent to about 40g of toasted bread) in a bowl. I like to mash it a bit more so the pieces in the meatballs aren’t so big. Crack the eggs into a separate bowl and mix. Then pour them over the toasted bread and let them soak in well. You’ll need a few more eggs than in other recipes, as game is very lean and otherwise the meatballs will be too dry. In the meantime, wash, dry, and chop the parsley. Finely dice the onions, sauté in clarified butter until translucent, and then let cool slightly. Place the ground meat, parsley, onions, bread and egg mixture, mustard, horseradish, and sugar in a bowl and mix everything together. Season with salt, pepper, and paprika. Shape the mixture into about 8-10 meatballs. Heat clarified butter in a pan and fry the meatballs over medium heat for about five minutes on each side until golden brown. Potato salad is a great side dish. Game tip: Very few hunters sell ground meat directly, as it’s difficult to process and store. It’s best to buy the meat whole and grind it yourself. You can buy the cheapest cuts: belly, shoulder, neck, or rib meat. Leg works great too, of course.