Swedish Elk Meatballs with Chanterelle Sauce
INGREDIENTS (Serves 3)
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.