Game meatballs with lingonberry sauce

Name: Game meatballs with lingonberry sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g minced game (roe or red deer); 1 piece stale bread roll; 100 ml milk; 1 piece onion; 1 piece egg (medium); 4 piece juniper berries; 1 tsp dried marjoram; 1 tsp salt; pepper to taste; 2 tbsp clarified butter; 1 piece shallot; 200 ml game stock; 150 ml cream; 3 tbsp lingonberries from the jar; 1 tsp cornflour; 2 tbsp chopped parsley

A German game dish that comes to the table all over the country: minced roe or red deer turns into juicy little balls, just as they are made in the game kitchen from the smaller cuts. Juniper and marjoram give them their savoury woodland note, and the sauce of game stock, cream and lingonberries is creamy with a fruity, tart edge. Serves 4.

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Cook time

40 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

500 kcal

Calories

36 g

Protein

30 g

Fat

17 g

Carbs

Ingredients

For 4 servings

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Instructions

1
Put the bread roll in a bowl, pour the milk over it and leave it to soak.
2
Dice the onion finely and crush the juniper berries to a fine powder in a mortar.
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
With damp hands shape the mixture into 12 balls of equal size and press them lightly flat.
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
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
Stir in the cream and the lingonberries and let the sauce reduce uncovered.
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.