Wild Venison Swedish Meatballs

Tender meatballs filled with onions and herbs, bathed in pine mushrooms, are classics in every way except for one: They call for Venison instead of the usual tri-combo. Keep them hearty with a side of roast potatoes or rice.


400g Venison mince

1/2 Brown onion diced

2 Garlic cloves minced

3 Thyme sprigs, leaves picked

20g Breadcrumbs

2 Eggs

2 tbsp Grain mustard

Pinch mixed spice

Pine mushroom sauce:

400g Wild mushrooms sliced

1/2 Brown onion thinly sliced

2 Garlic cloves minced

30g Butter

2 tbsp Paprika

150ml Cognac

200ml White wine

300ml Sour cream

30g Cornichons thinly sliced

1 tbsp Dijon mustard

1/4 Parsley bunch, chopped

How to make it

  1. Thoroughly mix meatball ingredients together in a bowl and form 12 evenly sized meat balls.
  2. Heat a sauce pan to medium heat with a drizzle of oil.
  3. Saute the meatballs so they are evenly sealed, then set aside.
  4. In the same pan add a bit more oil, half thebutter, mushrooms and a pinch of salt.
  5. When the mushrooms are evenly cooked remove from heat and set aside.
  6. In the same pan on a medium heat, add a little more oil, the rest of the butter and the onions - cook until the onions are soft and translucent.
  7. Add the paprika and mustard and stir vigorously.
  8. Turn up the heat and add the Cognac until almost reduced. This will happen very quickly.
  9. Add the wine and turn the heat back to medium.
  10. Once this is reduced add the sour cream and mix well.
  11. Return the meatballs, mushrooms and any juices back to the pan.
  12. Finish with conichons and parsley, and season to taste.
  13. Serve with roast potatoes or rice.
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