Recipe: Wild boar meatballs in curry

Today our ambassador Mette Karin Petersen is cooking a classic Danish dish with a wild twist.

This is what you need:

Serve 4

For the meatballs:
- 500 g. minced wild boar
- 1 egg
- 45 g wheat flour
- 2,5 dl. milk
- 2 onions, finely grated
- Salt and freshly ground pepper

For the curry sauce:
- 50 g. butter
- 50 g. wheat flour
- 2 apples, roughly chopped
- 1 onion, finely chopped
- 1 garlic, minced
- 1 tbsp. butter
- 1,5 tbsp. curry
- 1,5 dl. milk
- 5 dl. chicken stock
- Salt and freshly ground pepper

Here’s how you do it:

Mix meet, egg, onion, wheat flour, salt and pepper. Add milk and mix. Set aside in the fridge for 30 min. Boil water in a pot. Add salt. Shape the meatballs in the size you like and boil them for 4-5 min. Set aside.

Curry sauce:
In a pot, at low heat, fry onions, garlic and 1 of the apples in 1 tbsp. butter. Add curry and cook for 2 more min. Set aside. In the same pot add butter, while whisking add flour to the melted butter into a dough ball. Slowly add chicken stock and milk until it gets the right consistency. Add the onion and curry mix to the sauce. Season with salt and pepper. Add the meat balls and cook on low heat for a few minutes.

Serve with rice, fresh apple and chopped parsley.

Happy Hunting & Happy Cooking!

Text and photo: Mette Karin Petersen

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