You can make this recipe with the game of your choice: deer, elk, bison… you can also add a little ground pork (half-half) for a juicer texture. We really like these meatballs with a nice fruit jelly, especially once with an acid fruit base (currants, cassis, crabapples, raisins).
- 1 kg wild meat, ground
- 1 large onion, minced fine
- 4 tsp corn starch
- 1 tsp sugar
- 3 Tbsp white wine
- 2 Tbsp olive oil
- 1 Tbsp soy sauce
- 3 Tbsp Large Game spices, ground
- Salt, to taste
- Pepper, to taste
- Flour for rolling the balls
- 4 Tbsp clarified butter or vegetable oil
- ½ cup cream
- ½ cup white wine
- 1 cup chicken or poultry stock
- 2 Tbsp fruit jelly (or more for garnish)
Put the meat, half the minced onion, corn starch, sugar, wine, olive oil, soy sauce, spices, and salt in a large bowl. Mix well.
Roll into 3 cm meatballs. Coat lightly in flour.
Heat a large pan over a medium flame and brown meatballs in the clarified butter.
Leave a little fat in the pan and quickly cook the remaining onion.
Deglaze the pan with wine when the onion begins to brown.
Pour the stock into a pan and bring to a boil. Add the meatballs and simmer for about 10 minutes.
Add the cream and fruit jelly. Mix well and serve hot.