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Wallenberger on venison mince
After cleaning out the freezer, I found a package of venison mince and what could be better than cooking fine Wallenberger. An old restaurant classic which according to the original is made with veal mince but actually works with any mince as long as you mix in whipped cream and egg yolks. Butter-fried chanterelles, freshly pickled Västerås cucumber and raw stir-fried lingonberries as side dishes are perfectly in season and elevate the steaks to truly luxurious home cooking. Tasty meal ❤️?✈️ ⚓️
Equipment
- Frying pan or frying pan
- Frying shovel
- Spatulas
- Knife
- Cutting board
Ingredients
- 500 gram venison
- 3 egg yolks
- 2-3 dl cream
- 2-3 tbsp French herbs
- ½-1 tsp salt
- ½ tsp black pepper
Stir-fried lingonberries
- 250 gram lingonberry
- ½-1 dl powdered sugar
Pickled cucumbers
- 4 Västerås cucumbers
- 1 dl Vinegar 12 %
- 2 dl powdered sugar
- 3 dl water
- 1 bundle chopped parsley
For serving
- 200 gram butter-fried chanterelles
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