Kingly Foods

Let’s make meatballs, Swedish style, with venison.

I love foresty food. Anything that tastes and smells like the forest. Venison goes so well with those flavours, spices and aromas. I also like traditional Swedish food (“husmanskost”) and decided to make Swedish meatballs of ground venison. Traditionally there is bread crumbs mixed in, but since I live in a mostly gluten free household we don’t keep it around.

Here’s how you make it!

• 1 lbs ground venison
• 2 cooked potatoes
• 1 egg
• 1 shallot
• 1 tsp juniper
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• a pinch of salt
• a pinch of white pepper

Start out by putting the ground venison in a big bowl. Then add all the dry spices. Chop up the shallot finely and add to the mix. Crush the juniper, I find it easiest to crush with the back of a knife. Rip the leaves off of the thyme and rosemary sprigs. Press the potatoes through a potato press, or mash them with a fork. Add the egg and mix the batter together until it looks like everything is mixed evenly.

Oil up a big frying pan and start balling up the meat with a teaspoon. You want the meatballs to be about the inch in diameter. Fry on medium heat for three to five minutes.

Served with carrots and parsley. Enjoy!

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