Venison meatballs with anchovy cream sauce
You need:
1 1⁄2 kg minced game
2 yellow onions, finely chopped
2 dl cooking cream
2 dl breadcrumbs
2 eggs
1 dl water
2 floury potatoes, boiled
1⁄2 yellow onion, finely grated
2 teaspoons brown sugar
4 tbsp concentrated game stock
2 tbsp Kikkoman soy
1 teaspoon game spice
butter for frying
salt and pepper
Anchovy Cream Sauce:
3 dl whipping cream
3 dl standard milk
2 tablespoons of butter
1 tablespoon of flour
1 dl game stock
2 tbsp Kikkoman soy
1⁄2 tbsp red currant jelly
2 tablespoons of anchovy soup
1 pinch of allspice
salt and white pepper
Do this:
Feel free to mix meat from deer, wild boar, roe deer and moose. Or take what you have. As I always say, always save the spade from the anchovy jars, because it’s the spade that really makes the sauce here. The shovel is a great flavoring agent and lifts the meatballs! Note that we are talking about real anchovies here (not anchovy-seasoned herring fillets).
