Venison Frikadeller: A Hearty Danish Delight

Yields: Approximately 8-10 servings Prep time: 20 minutes Cook time: 20-30 minutes

Ingredients:

• 1 pound ground venison
• 1/2 pound ground pork (optional, for added richness)
• 1/2 cup breadcrumbs, soaked in milk
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Butter or oil for frying

Instructions:

1. Combine Ingredients: In a large bowl, combine the ground venison, ground pork (if using), soaked breadcrumbs, onion, garlic, egg, salt, pepper, nutmeg, allspice, parsley, and dill. Mix gently but thoroughly until just combined. Overmixing can lead to tough frikadeller.
2. Form Frikadeller: Shape the mixture into small, flat patties, about the size of a silver dollar.
3. Heat the Pan: Heat a large skillet over medium-high heat. Add enough butter or oil to coat the bottom of the pan.
4. Fry the Frikadeller: Carefully place the frikadeller in the hot pan. Avoid overcrowding the pan; cook them in batches if necessary. Fry the frikadeller until golden brown on both sides and cooked through. This should take about 5-7 minutes per side.
5. Adjust Heat: If the frikadeller are browning too quickly, reduce the heat to medium.
6. Drain Excess Grease: Once cooked, transfer the frikadeller to a plate lined with paper towels to drain off any excess grease.
7. Serve: Serve the hot frikadeller immediately with your favorite sides, such as mashed potatoes, boiled potatoes, or a side salad.

Tips for the Perfect Frikadeller:

• Don’t Overwork the Meat: Overmixing can lead to tough frikadeller. Mix just until the ingredients are combined.
• Soak the Breadcrumbs: Soaking the breadcrumbs in milk helps to create a more tender and flavorful meat mixture.
• Adjust Seasonings to Taste: Taste the mixture before frying and adjust the seasonings as needed.
• Rest the Meat Mixture: If you have time, let the meat mixture rest in the refrigerator for 30 minutes before frying. This will help the flavors meld and make the frikadeller easier to handle.
• Proper Cooking Temperature: Ensure the pan is hot enough before adding the frikadeller. This will help them to brown quickly and develop a crispy crust.
• Avoid Overcrowding the Pan: Overcrowding the pan can lead to soggy frikadeller. Cook them in batches if necessary.

Following these tips and enjoying the rich, gamey flavor of venison, you can create a truly delicious and satisfying meal.