Hutspot with a deer meatball

Hutspot is a classic Dutch dish, always served with a tender meatball. But like us at De Predetariër, we don't want meatballs from factory farms. When we decided to eat predetarian, we looked for ways to breathe new life into these dishes. With ground venison and a rich game stock jus, we give traditional hutspot depth and a full, natural flavor. This way, you never have to compromise on taste or quality – a sustainable twist for true food lovers!

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 40 minutes

Ingredients :

• 500 g minced venison
• 800 g potatoes, peeled and cut into equal pieces
• 300 g carrots, peeled and sliced
• 3 large onions, coarsely chopped
• 2 tbsp vegetable breadcrumbs
• 1 tsp nutmeg
• 1 tsp dried thyme
• 1 tsp rosemary (dried or fresh, finely chopped)
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika powder
• 2 tbsp vegetable oil
• 250 ml game stock
• 2 tbsp vegetable butter
• 1 tbsp soy sauce
• Salt to taste
  
  

Instructions :

1. Boil the potatoes, carrots and onion :
   Bring a large pot of water to a boil and add the diced potatoes, carrots, and roughly chopped onions. Cook for 15-20 minutes, or until the vegetables are tender.

2. Prepare the meatballs :
   Combine the ground venison in a bowl with the vegetable breadcrumbs, nutmeg, thyme, rosemary, black pepper, smoked paprika, salt, and a little vegetable oil. Knead the mixture well and form into 4-6 meatballs, depending on their size.

3. Fry the meatballs :
   Heat the vegetable oil in a large pan over medium heat. Cook the meatballs for 2-3 minutes per side, or until golden brown. Reduce the heat and cook for another 10-12 minutes, or until cooked through. Remove from the pan and set aside.

4. Make the game stock jus :
   Add the butter to the same pan. Add the remaining chopped onion and cook for a few minutes until softened. Then add the game stock and soy sauce and bring to a boil. Simmer the gravy for 5-7 minutes to concentrate the flavors. Season with salt and pepper.

5. Mash the vegetables :
   Drain the potatoes, carrots, and onion and mash them into a thick stew. Mix the remaining caramelized onion from the gravy into the stew to infuse the potatoes and carrots with flavor. Add a little plant-based butter for extra creaminess, if desired, and season with salt and pepper.

6. Serve :
   Spoon the hutspot onto plates, top with the venison meatballs, and pour the venison stock jus over them. Serve with extra vegetables or a fresh salad, if desired.