Venison Meatballs with Tarragon
Ingredients for mixture 1 for the meatballs:
1.1 k. of ground deer meat
120 g. of peeled and diced carrots
80 g. of the white of diced leeks
60 g. of diced onion
12 g. of dried parsley
16 g. of fine salt
Ingredients for mixture 2 for the meatballs:
280 g. of lard
280 g. of smoked bacon
100 g. of breadcrumbs
4 fresh eggs
12 g. of fresh diced garlic without the centre
Ingredients for tarragon sauce:
750 g. of chicken broth
75 g. of brown stock
585 g. of cream
130 g. of diced onion
22 g. of sunflower oil
3.5 g. of dried tarragon
75 g. of butter
75 g. of white wine
9 g. of salt
7.5 g. of jaerliant
Preparation for mixture 1 for the meatballs:
Mix all ingredients together very, very well
Preparation for mixture 2 for the meatballs:
Pass all of the ingredients through the thermomix in order to obtain a semi-thick mass
Mix this mixture (2) to mixture 1 and blend very, very well
Make meatballs of about 15 g each and then put them in flour and fry them in sunflower oil at 180º until they are toasted, a lovely toasting
(Fry about 2 minutes)
Set aside
Preparation of tarragon sauce:
Sauté the diced onion in oil and once it is sautéed well, add the white wine and reduce it until there is hardly any liquid left, add the chick broth, the brown stock and remove
Let it reduce by half and add the tarragon and cream, remove again and add the butter
Add salt and put with jaerliant, until it reduces to 600 g
Ready
Finishing touch:
Put the meatballs into big vacuum packs with the sauce (without crushing them)
Steam 100% for 15 minutes
Remove and quickly cool until they are lukewarm
Put about 15 meatballs and 75 g of sauce on each tray
Seal, steam 100% for 10 minutes
Cool quickly
Ready