Venison balls, potatoes and porcini mushrooms

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Venison balls, potatoes and porcini mushrooms2020-04-08T18:25:21+02:00

Venison balls, potatoes and porcini mushrooms

  • CourseStreet Food
  • Preparation25'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityRum F 32' M 23'
  • Persons4


4 servings:

G 300 ground venison meat

G 200 potatoes

G 50 Porcini mushrooms

G 20 leek

G 15 butter

Salt to taste

Black pepper to taste

G 20 extra virgin olive oil

Oil for deep frying

G 70 yogurt

G 30 cucumber

G 10 chopped Tropea onion

(for breading: n 2 eggs, stale bread and flour)

Salad garnishing


  • 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.



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.