Venison meatballs with brown gravy, mashed potatoes, lingonberries and pressed cucumber
Ingredients
4 people
Venison meatballs:
700 g Minced venison
1 yellow onion
1 tablespoon castle mustard
¾ dl breadcrumbs
1 egg 2 dl whipping cream
Salt, pepper, rosemary, thyme and juniper berries
Butter and rapeseed oil for frying
Raw lingonberries:
3 dl lingonberries
1 dl caster sugar
Press cucumber:
1 cucumber
Salt tsp salt
2 tablespoons vinegar
¾ dl water
3 tablespoons powdered sugar
Mashed potatoes:
700 g floury potatoes
75 g butter
½ dl whipping cream
½ dl milk
Salt and white pepper
Brown gravy:
2 dl game / veal broth
2 dl whipping cream
Preparation
Peel the onion and finely chop it, then fry the onion in butter so it becomes soft. Let cool. Then mix with the minced meat and the rest of the ingredients for the meatballs.
Raw lingonberries: mix the lingonberries with the sugar so it dissolves
Pressed cucumber: mix salt, vinegar, sugar and water. Plane the cucumber in a bowl and pour over the stock
Mashed potatoes: Peel the potatoes and boil them soft in lightly salted water. Pour off the boiling water and squeeze the potatoes in a potato press. Mix the boiled milk, cream and butter and season with salt and white pepper.
Shape the minced meat into small buns and place on a flat plate that you have rinsed with cold water.
Heat the butter in a frying pan. When the butter has cooled, pour the meatballs into the pan. Do not shake the frying pan, but let it fry until the buns have a nice frying surface. Turn the meatballs with a fork and fry until golden brown on the other side. Set them aside.
Sauce: boil out of the pan with broth and cream and season with salt and pepper. Let boil until the sauce thickens slightly. Strain the sauce or mix it with a hand mixer.
Serve the meatballs with mashed potatoes, gravy, pressed cucumber and raw lingonberries
Enjoy your meal!
Recipe by @chefmagnusswe Head Chef at @wardshusetullawinbladh