Summary

Ingredients

• 500 g deer
• 1 slice / s smoked bellies, (approx. 00-25 g)
• 1 onion (s)
• 1 clove garlic
• 1 roll, stale
• 1 large egg (s)
• Thyme and rosemary (approx. 1 teaspoon each)
• salt and pepper

For the sauce:

• 250 g mushrooms (mushrooms, oyster mushrooms, porcini mushrooms, dependin on taste and availability)
• some porcini mushrooms, dried
• 100 g shallot (s)
• 200 ml red wine
• 200 ml game stock
• Lemon juice
• salt and pepper
• 200 ml sweet cream

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Instructions

1. Detach the venison (e.g. neck, rag, under part of the shoulder) from the bones and twist together with the bundle through the meat grinder (cook a broth from the leftovers and the bones).
2. Finely chop the onion and garlic. Add to the meat together with the egg and the soaked and squeezed bun. Season with thyme, rosemary, salt and pepper and knead well. Shape into small meatballs and fry over medium heat. Keep warm.
3. Cut the fresh mushrooms into bite-sized pieces. Fry all over in a non-fat coated pan over high heat.
4. Steam the chopped shallots in the frying fat of the meatballs. Deglaze with the red wine. Add the soaked porcini mushrooms with the soaking water and the game stock. Let it boil down. Season with salt and pepper and a squeeze of lemon juice. Thicken the sauce with the cream.
5. Add the mushrooms and meatballs to the sauce and let them steep briefly.
6. Pretzel dumplings also taste particularly good.