Deer meatballs in creamy cream sauce
Cooking Time30 m
Ingredients10
DifficultyMedium
Hjortfärs gets nice company of junipers and spice peppers, two flavors that really belong in the game kitchen. I usually mix in a bit of pork sphere as well, mostly for the meatballs to become juicier and milder in the taste. Once they have finished, just pour the cream into the forehead and let it become a simple cream sauce.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Steered
Ingredients
4 servings
- Step: 11 pc yellow onions
- Step: 21 pc garlic divide
- Step: 310 pc one
- Step: 41 tsk the entire spice park
- Step: 51 msk rap oil
- Step: 6300 g the deer
- Step: 7200 g pork sphere (20%)
- Step: 81/2 tsk salt
- Step: 91 krm black pepper
- Step: 102 dl folded in
Instructions
- Step: 1Scale and fine-hack onion and garlic. Mortla/crush junipers and spice peppers.
- Step: 2Fresh onions, garlic, junipers and spice pepper in rape oil a few minutes without it taking color. Let cool.
- Step: 3Mix the milling with the ferries and spice with salt and black pepper. Make a steak test.
- Step: 4Form the ferry to meatballs. Strike them golden in butter in rounds.
- Step: 5Put all the meatballs in your forehead and pour the cream. Cook up and sing a few minutes. Taste with salt and pepper.
Näring
| Calories | 438kcal |
|---|---|
| Carbohydrates | 4g |
| Fat | 35g |
| Protein | 27g |
| Serving Size | 4serving |
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