Swedish Deer Meatballs

The famous Swedish meatballs are a favorite for their spicy flavor and creamy gravy. At De Predetarian, we wanted to give this iconic dish a sustainable, wild twist. With ground venison and a rich venison stock gravy, these meatballs gain extra depth and intensity, perfect for those who love rich flavors. Served with plant-based cream and a touch of nutmeg, these meatballs are a delicious way to explore Swedish cuisine in a predetarian way!

Number of persons : 4

Preparation time : 15 minutes

Cooking time : 30 minutes

Ingredients :

• 500 g minced venison
• 1 small onion, finely chopped
• 1 clove of garlic, pressed
• 2 tbsp breadcrumbs
• 1/2 tsp ground nutmeg
• 1/2 tsp dried thyme
• 2 tbsp vegetable oil
• 250 ml game stock
• 50 ml vegetable cream
• 1 tbsp soy sauce
• Salt and pepper to taste
  
  

Instructions :

1. Prepare the minced meat mixture :
   Combine the ground venison with the finely chopped onion, crushed garlic, breadcrumbs, nutmeg, dried thyme, salt, and pepper in a bowl. Mix well until combined.

2. Form the meatballs :
   Make small meatballs from the mixture, about the size of a walnut (approx. 25-30 pieces).

3. Fry the meatballs :
   Heat the vegetable oil in a large pan over medium heat. Cook the meatballs in batches for 5-7 minutes, or until golden brown all over. Remove the meatballs from the pan and set aside.

4. Make the gravy :
   Add the game stock to the same pan and bring to a boil. Add the soy sauce and vegetable cream, stir well, and simmer gently for 5-7 minutes until the sauce thickens slightly.

5. Let the meatballs soak in the gravy :
   Return the meatballs to the pan with the gravy. Let them simmer gently in the sauce for 10-15 minutes to heat through and allow the flavors to meld.

6. Serve :
   Serve the meatballs in the game stock gravy, for example with mashed potatoes or boiled potatoes and possibly a green salad.