Zubereitung

1. 1

   Put the bread roll in a bowl, pour the milk over it and leave it to soak.

2. 2

   Dice the onion finely and crush the juniper berries to a fine powder in a mortar.

3. 3

   Squeeze the soaked roll out well and knead it thoroughly with the minced game, the onion, the egg, the juniper berries, the marjoram, salt and pepper into a smooth mixture.

4. 4

   With damp hands shape the mixture into 12 balls of equal size and press them lightly flat.

5. 5

   Heat the clarified butter in a large frying pan and fry the balls over medium heat for about 5 minutes on each side; minced game must be cooked right through and reach 70 °C inside.

6. 6

   Take the balls out and keep them warm. Dice the shallot finely, sweat it in the frying fat until translucent and deglaze with the game stock.

7. 7

   Stir in the cream and the lingonberries and let the sauce reduce uncovered.

8. 8

   Blend the cornflour with a little cold water, thicken the sauce with it and season with salt and pepper. Stir in the parsley and warm the balls through briefly in the sauce.