Swedish Venison Meatball Recipe

Venison Swedish Meatballs Hunter Angler Gardener …

WEBFeb 1, 2010 · Taste for salt and add if needed. Add the lingonberry or highbush cranberry jelly to the pan. Let it melt and then mix it in gently. …

Rating: 4.9/5(22)
1. If you are not using pre-ground meat, chill the venison and pork fat until it is almost freezing by sticking it in the freezer for an hour. Cut both the meat and fat into chunks that will fit into your grinder. Grind through your fine die in a meat grinder. If you do not have a meat grinder, you can use a food processor, set on pulse. Don’t crowd the processor and chop the meat in pulses until you get something that looks like ground meat — it will not be as good as with a grinder, but it is easier than hand-mincing everything, which is also an option. Put the meat in the fridge.
2. Pour the milk into a pot and set it on low heat. Cut the crusts off the stale bread and break it into pieces. Add the pieces to the pot. They will begin to absorb the milk. Turn off the heat and mash everything into a paste. Let it cool to room temperature.
3. In the meat bowl, add the grated onion, salt and spices. Crack the eggs into the bowl, then pour the bread-milk mixture in. With clean hands, gently mix everything together. Do not knead it like bread, and do not squeeze things together. Just gently work the mixture: Think cake, not bread. When it is mostly combined — you need not get everything perfect — grab a tablespoon and scoop up some. Roll it into a little ball with your palms.
4. Gently roll the meatballs in the flour; you’ll probably need about a cup. You may need to re-shape them before putting them onto a cookie sheet lined with wax or parchment paper.

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