Venison meatballs with mashed potatoes

INGREDIENTS

For the meatballs:

• 375 g minced venison
• 125 g minced pork bacon
• 2 slices of bread
• Milk (for soaking the bread)
• 1 egg
• 2 tbsp flour
• Salt
• Pepper
• Oil for frying

For the sauce:

• 250 g of game broth
• 1 tbsp flour
• 30 g butter
• Salt
• Pepper

Mashed potatoes:

• 1 kg of potatoes
• 300g milk
• 100 g butter
• Salt

PRODUCTION PROCESS

Preparing and cooking the meatballs:

• We soaked the loaf in milk until it softened.
• In a bowl, mix the minced venison, pork bacon, soaked bread, flour, egg, salt, and pepper.
• We knead the mass well so that it becomes homogeneous.
• We form small meatballs.
• Heat the oil in a pan and fry the meatballs on all sides until they are nicely browned.

Preparing the sauce:

• In the same pan where the meatballs were cooked, melt the butter.
• Add the flour, stir and fry briefly until it turns a light golden color.
• Pour in the venison broth and stir to avoid lumps.
• Season with salt and pepper, stir until the sauce thickens.
• Add the meatballs to the sauce and simmer over low heat for another 10-15 minutes to allow the flavors to blend.

Mashed potatoes:

• Peel the potatoes and place them in a pot of cold water. Boil until soft.
• In another pot, bring the milk and butter to a boil.
• Peel the boiled potatoes, mash them, add hot milk with butter, season with salt and mix well.

DELIVERY

Place the creamy mashed potatoes on a plate, place the meatballs next to them and pour the sauce over them. You can garnish the dish with fresh herbs.