Vilt Wallenbergare

cookwithkathy

Aug 1

Ingredients

wild game bones
1 carrot
1 piece of celery root
1 leek
2 onions
2 tbsp canola or sunflower oil
1 bottle of red wine
3 garlic cloves
10 white peppercorns
2 bay leaves
3 cloves
6 juniper berries
700-800 g potatoes
1-1/2 cup milk
50 g butter
2-3 slices white bread
600 g wild game ground (minced) meat
5 egg yolks
2-1/2 cups heavy whipping cream
butter for frying
1 shallot
300 g frozen peas
salt, white pepper
wild mushrooms

Method

Chop up the bones and roast them along with any gristle and tendons in a hot oven.
Peel the carrot and celery, cut all vegetables in centimeter sized pieces (leave the outside on the onion).
Brown the vegetables in a little oil in a spacious, thick-bottomed pot. Add bones and pour red wine and water over until covered. Allow to boil and skim the top thoroughly the whole time. Add spices and garlic cloves (divided). Let simmer slowly for at least one hour.
Strain the gravy, then boil down until about 2-1/2 cups remain.
Peel the potatoes and boil them until soft. Press through a ricer and add warm milk and butter. Add salt and pepper to taste.
Cut off the bread crusts and use a food processor to make bread crumbs. Sprinkle half the bread crumbs on a wax paper and save the rest.
Grind the wild game ground meat a second time in a meat grinder. Place the ground meat in a food processor, add salt, freshly ground white pepper and egg yolks. Turn on the food processor and pour in the cream. Shape six large flat ground meat patties and place on the wax paper. Sprinkle the rest of the bread crumbs on top.
Fry the patties in a frying pan with a little butter, turn them over and place in an oven (175°C/350°F) for 6-8 minutes.
Finely chop the shallot and brown in a little butter along with the peas. Add salt and freshly ground white pepper to taste.
Place the Wallenbergers on a plate along with peas and mashed potatoes. Beat the gravy with a pat of butter and taste.
Garnish the plate with browned wild mushrooms if desired. Pour the gravy around the edges.

Makes 6 servings.

Source: Swedish Culinary Classics