The perfect hunter’s dish for the hunting community, tastes great for the whole family.

Ingredients

For the venison meatballs:

• 400g drawn, deer meat from the shoulder or joint
• 250g pork mince
• 1 medium onion
• 1 stale bread roll
• 60g diced streaky bacon
• Some butter oil
• 2 eggs

Vegetables:

• 400g fresh runner beans
• 250g fresh chanterelle mushrooms
• 200-250g cherry tomatoes
• 2-3 shallots
• 4 medium potatoes cut into 1cm-sized pieces
• Some butter
• Spices

 

Preparation

The Venison meatballs:

1. Fry the chopped bacon in some butter oil and then add the chopped onion. Cook together for 1-2mins. Remove the pa from the heat and add some chopped parsley, fresh marjoram and thyme and allow to cook.
2. Process the rinsed deer meat through the mincer.
3. Add the pork mince, soaked bread roll, onions and herbs.
4. Add salt, pepper, orange and lemon rind and some finely chopped garlic.
5. Add two whole eggs and mix well and form 2 large 60g meatballs.
6. Fry a sprig of thyme and marjoram in some butter oil with some pressed juniper berries and remove from heat, but keep warm.
7. Fry the potato chunks in the same pan for 6-8mins. until golden brown on all sides.

Preparation for the vegetables:

1. Clean the runner beans and blanche in boiling saltwater till al dente with some summer savory and the cool in cold water.
2. Place the beans on a kitchen towel and cut diagonally into 3cm long pieces.
3. Do not wash the chanterelle mushrooms, but rather brush thoroughly to clean and cut into equally sized pieces.
4. Cook the cherry tomatoes in boiling water for 1 min. Remove and cool in cold water. Remove the cores and skin, but keep whole.
5. In a second pan, fry the finely chopped onions. Add the mushrooms, salt and pepper and cook till golden brown. Then add the runner beans and cook for another minute.
6. Add the carrots and cherry tomatoes that only need to be re-warmed.
7. Add a handful of chopped parsley to add colour and flavour.

 

Serving suggestion

Add the rustic venison meatballs to the vegetables and serve in the pan.