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Recipe: Venison meatballs with potatoes, pressed cucumber and lingonberries
This Friday, Therese makes a comeback with a dish that always works - meatballs with potatoes, pressed cucumber and lingonberries. A real Swedish classic and the meatballs are of course made of wild meat! Follow the recipe below and serve your family or friends a true traditional dish that suits every occasion.
This is what you need:
VENISON MEATBALLS
- 500 g meat of whatever you have in the freezer (fallow deer, moose, wild boar works great in this dish)
- 4 tbsp breadcrumbs
- 1,5 dl cream
- 1 dl veal stock
- 2 eggs
- 2 tbsp shredded yellow onion
- Black pepper
- Butter for frying
PRESSED CUCUMBER
- 2 cucumbers
- 1 bundle parsley
- 1 dl white vinegar
- 2 dl sugar
- 3 dl water
- Salt
- White pepper
LINGONBERRIES
- 3 dl lingonberries
- 1 dl sugar
This is how you do:
MEATBALLS
Mix breadcrumbs, veal stock, cream and eggs in a bowl. Let the mix sit and swell for 10 minutes. Add the minced meat of your choice, the shredded onion and black pepper. Mix it into a batter and then shape meatballs. Heat up the oven to 160 degrees and place the meatballs on an oven plate. Temper the meatballs to 55 degrees and then fry them on in a frying pan with butter.
PRESSED CUCUMBER
Slice fresh cucumber with a mandolin (cheese slicer/sharp knife works fine too). Mix vinegar, sugar, water, salt and white pepper and whisk until the sugar has dissolved. Add the cucumber to the vinegar mixture and then add some finely chopped parsley.
LINGONBERRIES
Mix lingonberries and sugar in a bowl. Stir until the sugar has dissolved.
Tip: Top the dish with caramelized yellow onions for a little extra luxury!
Good luck and have a tasty meal!
Text and photo: Therese Tillman
