Ingredients
MEATBALLS
- 1 ¼ pound finely ground venison
- 3 tablespoons potato starch
- 2 teaspoons salt
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon white pepper
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ⅔ cup cream (or milk)
GRAVY
- ¼ cup unsalted butter
- ¼ cup flour
- 1 pint beef stock (or venison)
- 2 teaspoons porcini powder
- 2 teaspoons Maggi, or to taste
- Salt and black pepper to taste
Instructions
- Put the meat and all the other meatball ingredients except the cream into a bowl and mix well. Now pour in the cream and mix again for a minute or three, until the meat comes together as one mass. Make into 12 fat patties, like a cross between a meatball and a burger.
- Heat the butter in a large pan over medium-high heat and brown the meatballs well on both sides, roughly 3 minutes per side. Move them to a plate or paper towels to drain while you make the gravy.
- Add the flour to the butter and mix well. Cook the flour over medium-low heat, stirring often, until it turns the color of milk chocolate, about 10 to 12 minutes. Add the porcini powder and mix. Slowly pour in the stock, stirring all the way.
- Bring this to a simmer and add all the meatballs. Add Maggi, salt and pepper to taste and let the meatballs cook about 10 minutes at a gentle simmer, turning them once or twice to coat. Serve with potatoes.
