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Swedish Style Venison Meatballs

Swedish Style Venison Meatballs


  • 12 Mingarry Venison Meatballs
  • 50g butter
  • 50g plain flour
  • 450g beef stock
  • 150g double cream
  • 1/4tsp ground nutmeg
  • 1/4tsp allspice


  • In a wide, high sided saucepan, brown off the venison meatballs in a little oil over medium high heat for three to five minutes
  • Remove from the heat and set aside
  • In the same pan, melt the butter, add in the flour, nutmeg, and allspice and stir to form a smooth paste, cooking for one to two minutes
  • Whisking constantly, add in the beef stock a little at a time to form a smooth, slightly thickened sauce
  • Add the meatballs back into the sauce and simmer for ten minutes – the sauce should reduce slightly, and the meatballs will cook through
  • Stir in the cream, and simmer for a further two minutes until the sauce is thickened, glossy, and coating the meatballs
  • Remove from the heat and serve with mashed potatoes, lingonberry or cranberry sauce, and buttered greens

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