Rajub venison meatballs

Ingredients for Rajub venison meatballs

Instructions for Rajub venison meatballs

To prepare the Rajub venison meatballs recipe, please follow these instructions:

Venison, blubber and crushed juniper berries are run through the mincer. Stir with flour, eggs, salt, pepper and thyme. Coffee cream is added to the appropriate texture and made cool about 1 hour.

Meatballs fried on pan in butter 5-10 minutes on each side. Meatballs are taken of the forehead.

Sauce: Forehead sprinkled with flour, the rest of the cream is added, the infant up with broth to appropriate consistency and season with salt and pepper.

Put meatballs in the sauce and serve, if desired. with butter roasted small potatoes (risole), Lingonberries and valdorfsalat as well as oven-fried slices of smoked lard.

Smoked lard cut into thin slices and put in the oven on a baking tray and FRY crisp at 200 degrees c. alm. oven.