📝 About This Recipe
This dish celebrates the deep, earthy essence of the forest by pairing lean, iron-rich ground venison with aromatic juniper berries and fresh herbs. To ensure these meatballs remain succulent, we incorporate a touch of high-quality pork fat and a traditional milk-soaked panade, resulting in a melt-in-your-mouth texture. Finished in a velvety wild mushroom cream sauce, this recipe transforms wild game into an elegant, comforting masterpiece that bridges the gap between rugged hunting traditions and refined bistro dining.
🥗 Ingredients
The Meatball Base
- 1 pound Ground Venison (finely ground and chilled)
- 1/2 pound Ground Pork Shoulder (high fat content to provide moisture)
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Whole Milk (for the panade)
- 1 large Egg (beaten)
- 3 cloves Garlic (minced into a paste)
- 1 large Shallot (very finely minced)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 4-5 pieces Juniper Berries (toasted and crushed into a powder)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Wild Mushroom Gravy
- 2 tablespoons Unsalted Butter
- 8 ounces Cremini or Shiitake Mushrooms (thinly sliced)
- 2 tablespoons All-Purpose Flour
- 1.5 cups Beef or Game Stock (low sodium)
- 1/2 cup Heavy Cream
- 1 teaspoon Dijon Mustard
For Garnish
- 2 tablespoons Fresh Parsley (chopped)
- 2 tablespoons Lingonberry Jam (optional, for serving)
👨🍳 Instructions
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1
In a small bowl, combine the panko breadcrumbs and milk. Stir and let sit for 10 minutes to form a 'panade'; this is the secret to keeping lean venison tender.
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2
In a large mixing bowl, combine the ground venison and ground pork. Use your hands to gently break up the meat.
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3
Add the soaked breadcrumbs, beaten egg, minced shallot, garlic, crushed juniper berries, rosemary, salt, and pepper to the meat mixture.
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4
Gently mix the ingredients using your hands or a fork until just combined. Do not overwork the meat, or the meatballs will become tough and rubbery.
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5
Form the mixture into 1.5-inch balls (about the size of a golf ball). You should have approximately 18-22 meatballs. Place them on a parchment-lined tray and chill in the fridge for 15 minutes to help them hold their shape.
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6
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with a splash of oil. Working in batches, brown the meatballs on all sides (about 5-6 minutes total). They don't need to be cooked through yet.
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7
Remove the meatballs from the pan and set aside on a plate. Lower the heat to medium and add the butter to the same skillet.
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8
Add the sliced mushrooms to the butter. Sauté for 5-7 minutes until they are golden brown and have released their moisture.
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9
Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly to cook out the raw flour taste.
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10
Slowly whisk in the beef stock, scraping the bottom of the pan to release all the flavorful browned bits (fond).
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11
Stir in the Dijon mustard and heavy cream. Bring the sauce to a gentle simmer until it begins to thicken slightly.
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12
Carefully return the meatballs and any accumulated juices to the skillet. Reduce heat to low, cover, and simmer for 10-12 minutes until the meatballs are cooked through (internal temperature of 160°F).
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13
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Venison is incredibly lean, so never skip the addition of pork or beef fat; it provides the necessary lubrication for a juicy result. Always chill your meatballs before frying; this prevents them from falling apart in the hot pan. To test the seasoning before rolling all the meatballs, fry a tiny patty of the meat mixture and taste it. If you don't have juniper berries, a teaspoon of gin or extra black pepper and lemon zest can provide a similar botanical lift. For a smoother sauce, you can finely dice the mushrooms instead of slicing them.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or wide egg noodles to soak up the creamy gravy. A side of roasted root vegetables like carrots and parsnips complements the earthy game flavors perfectly. Pair with a dollop of Lingonberry or Cranberry jam for a traditional Nordic-style sweet and savory contrast. Drink pairing: A bold, earthy Red Wine like a Syrah or a Northern Rhône Syrah stands up beautifully to the wild game. For a lighter option, serve alongside a crisp cucumber salad with dill and vinegar.