Venison balls, potatoes and porcini mushrooms

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Venison balls, potatoes and porcini mushrooms2021-11-04T09:01:10+01:00

Venison balls, potatoes and porcini mushrooms

  • CourseStreet Food
  • Preparation25'
  • Difficultyeasy
  • Gamedeer
  • Calories100 - 300
  • ActivityRunning F 32', M 23'
  • Persons4


G 300 ground venison meat
G 200 potatoes
G 50 porcini mushrooms
G 20 leek
G 15 butter
G 20 extra virgin olive oil
G 70 yogurt
G 30 cucumber
G 10 chopped Tropea onion
(for breading: N 2 eggs, stale bread and flour)
Salad garnishing
Black pepper to taste
Salt to taste
Oil for deep frying


  • Cook the potatoes in boiling water, peel them and smash them.
  • Lightly fry the chopped leek in butter, add the potatoes and salt.
  • Toss the diced Porcini mushrooms in a pan with oil.
  • Combine the potatoes with the ground meat, add the mushrooms and shape into meatballs.
  • First dip them  in the flour, then in the beaten egg, then roll them in breadcrumbs. You can repeat this process twice.
  • Deep-fry the balls and accompany with yogurt seasoned with chopped Tropea onion, cucumber into cubes, salad sprigs, salt and pepper.



Wine CouplingValpolicella DOC Classico Superiore

Other Info

Kcal 258*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.