Game rolls in a white wine and cream sauce
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Rice rolls are the ultimate meatballs. They are accompanied by a delicious sauce, which is perfect for game meatballs.
Ingredients for four
500g minced game meat (e.g. reindeer, venison, wild boar, etc.).) 1 egg 2 tbsp olive oil + 2 tbsp for frying 2 tbsp onion flour 2 tsp dried thyme 1 tbsp honey 1 tsp black pepper 1-2 tsp salt 1 dl breadcrumbs (some can be rye)
white wine cream sauce
2 dl dry white wine (or white wine vinegar and water in 1/4 ratio) 2 dl cream 1 tsp salt 1 tsp sugar pinch of white pepper chopped parsley
Cut the minced meat in half so that it is as fine as possible.
Stir in the minced meat and the other ingredients. Cook for about 15 minutes.
Open a large pan, add a medium saucepan and a generous amount of olive oil. Place the game balls in the pan and fry them. It is not advisable to make the meatballs too big, as they fall apart easily.
Cook the meatballs so that they are browned on the surface, but still red inside.
Pour the white wine into the pan. Bring to the boil. Pour the cream and spices into the pan, bring to the boil and serve.
Original game rolls are just about cooked. The game is full of fat, and if you overcook it, even the fat will run off and the meatballs will be dry.
rice Scandinavia VHH
