Summary

Ingredients

• 500 g minced deer meat
• 5 medium egg (s)
• 2 medium onion (s)
• 80 g bread, toasted, (brewed bread)
• 0.5 ½ bunch parsley
• 2 tablespoon mustard
• 0.5 tablespoon ½ horseradish, hot
• 2 pinches sugar, brown
• Salt and pepper
• paprika powder, hot as rose
• Clarified butter

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Instructions

1. Put the toasted bread (dry rolls can also be used; one roll corresponds to approx. 40 g of fried bread) in a bowl. I like to mash it a little more so that the pieces in the meat cake are not so big afterwards. Beat the eggs in a separate bowl and stir. Then pour over the billy bread and let it soak in well. A little more eggs are needed, as with other recipes, since the meat of game is very lean and otherwise the meat fritters will be too dry.
2. In the meantime, wash, dry and chop the parsley. Dice the onions very finely, sauté in clarified butter until translucent and then let cool down a little.
3. Put the minced meat, parsley, onions, bread and egg mixture, mustard, horseradish and sugar in a bowl and mix everything together. Season to taste with salt, pepper and paprika powder. Shape the mixture into approx. 8-10 meat fritters.
4. Heat the clarified butter in the pan and fry the meatcakes over medium heat for about five minutes on each side until golden brown.
5. The best side dish is potato salad.
6. Tip on game: Very few hunters sell minced meat directly, as it is not easy to process and store. It`s best to buy the meat in one piece and put it through the wolf yourself. For this you can buy the pieces that are cheapest anyway: belly, leaf (shoulder), straps (neck) or rib meat. Club is also great, of course.