Swedish Elk Meatballs with Chanterelle Sauce

The mighty elk (or moose if you like!) is the king of the Swedish forests. Elk meat is full of flavour and the minced meat is a delicious alternative in all all your favourite mince based dishes, including the most famous Swedish dish if them all: Swedish Meatballs.
Swedish Elk Meatballs with Chanterelle Sauce


360 g elk meatballs from Norrlandsvilt

100 g chanterelle mushrooms

4 tbsp butter

1 large charlottes onions, finely chopped

1 small garlic, finely chopped

2 tbsp sherry

2.5 dl whipping cream 40%

1 tsp dark soy

1 dl water

1 tbsp cornflour

Salt and freshly ground pepper, to taste


Heat a frying pan and fry the liquid out of the chanterelles, add the butter, finely chopped onion and fry until the onion softens. Pour in the sherry and bring to the boil, add the cream and soy sauce and simmer for a minute or so.


Fry the meatballs in butter in a frying pan next to it on a medium heat so that they get a nice colour.


Mix the cornflour in the water and pour it into the sauce, mix and bring to the boil. Season with salt and pepper to taste. Add the meatballs and let them cook with the last few minutes in the sauce, so the sauce gets a nice flavour from the meatballs.


Serve with mashed potatoes, grated cranberries and pickled cucumber.

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