Game Meat Patties (Moose or Venison) with Cream Sauce

By Culiora

Juicy game patties flavored with crushed juniper berries, thyme, and Dijon mustard. Game meat is naturally lean, so the addition of cream and onion gives the patties just the right tender texture and rich flavor. Traditionally served with a rich cream sauce, mashed potatoes, and lingonberry jam.

• Servings: 4
• Prep time: 20 min
• Cook time: 25 min
• Total time: 45 min

Ingredients

• 500 g ground game meat (moose, elk, or venison)
• 1 pcs yellow onion, very finely chopped
• 1 pcs egg
• 0.5 dl breadcrumbs
• 1 dl heavy cream
• 8 pcs juniper berries, finely crushed in a mortar
• 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
• 1 tsp Dijon mustard
• 1 tsp salt
• 2 pinch freshly ground black pepper
• 2 tbsp butter for frying
• 2 tbsp butter
• 1.5 tbsp all-purpose flour
• 3 dl game stock or beef stock, diluted with water (approx. 1.5 tbsp stock base + water)
• 2 dl heavy cream
• 1 tsp soy sauce (Chinese dark style)
• 1 tbsp blackcurrant jelly
• 0.5 tsp salt and freshly ground black pepper to taste

Instructions

1. Combine the breadcrumbs and heavy cream in a bowl. Let swell for about 5–10 minutes until the liquid has been completely absorbed.
2. Sauté the finely chopped onion in 1 tbsp of butter over medium heat in a skillet until soft and translucent without browning, about 4–5 minutes. Let cool slightly.
3. Add the ground game meat, sautéed onion, egg, crushed juniper berries, thyme, Dijon mustard, salt, and black pepper to the bowl with the breadcrumb mixture. Quickly work into a uniform mixture—do not overmix, or the patties may turn out dense.
4. With damp hands, shape the mixture into 8 uniform patties, about 1.5–2 cm thick.
5. Heat 1 tbsp of butter in a large skillet over medium-high heat. Fry the patties for 3–4 minutes per side until they have a nice golden-brown crust and are thoroughly cooked through (internal temperature around 68–70 °C). Transfer the patties to a plate and cover loosely with foil to rest.
6. Deglaze the skillet with a splash of the stock to loosen any browned cooking residue. Melt 2 tbsp of butter in the skillet over medium heat and whisk in the flour. Let it cook, stirring constantly, for 1 minute.
7. Pour in the remaining stock and heavy cream while whisking continuously to prevent lumps from forming. Add the soy sauce and blackcurrant jelly. Let the sauce simmer gently over low heat for about 5 minutes until slightly thickened. Season to taste with salt and pepper.
8. Return the patties along with any rested meat juices to the sauce and let them heat through for 2 minutes before serving.