Recipe: Pheasant Swedish meatballs

Recipe: Pheasant Swedish meatballs

J Boult Designs pheasant meatballs swedish

Comfort food at it's finest. This recipe is better than any meatball you are likely to come across in IKEA. With a creamy and sweet sauce, each bite of tender meatball is a delight. It's also not that far fetched to find most of these ingredients in your freezer and pantry. Fun to make and eat with kids. 



2 Lorne sausages broke up (or about 200g of minced pork or bacon if you don't happen to live in Scotland) 

500g of pheasant mince

1 egg

1 teaspoon of mustard

a dash of Worcestershire sauce

half a handful of dill (or any fresh herb) 

2 tablespoons of breadcrumbs

1 teaspoon nutmeg or cinnamon 

Cream sauce: 

1 teaspoon of flour

1 tablespoon of butter 

300ml of venison (or beef) stock

1 teaspoon of mustard

2 tablespoon of rowanberry jelly (or cranberry or lingonberry) 

1/4 cup full-fat cream 


Mix meatball ingredients all together. Roll into balls. Really squeeze your hands together with the meaty mix in between to create each ball. 

Wild pheasant meatballs recipe

Leave balls in the fridge for at least 2 hours.

After this, fry the meatballs in butter, it's best to do this in batches and transfer to an oven that is at 160 degrees. 

Whilst they are in the oven, cook the cream sauce. Place butter in the pan and with a wooden spoon disperse mustard and jelly soaking up juices. Once this has done, add the stock and flour constantly stirring with a wooden spoon. Turn the heat up and thicken the sauce right down. Add the cream and continue to stir. Once the sauce is cooked, add the meatballs to it. 

Serve with mash potato, egg noodles, pasta or roasted butternut squash. 

Wild pheasant meatballs recipe

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