Venison Swedish Meatballs

1. To the bowl of a stand mixer fitted with a paddle attachment, add bread and milk. Set aside.
2. Melt about 1 tablespoon of clarified butter in a large sauté pan over medium heat. Add shallots, season lightly with salt, and sauté until soft, about 5 minutes. Remove from the heat and set aside.
3. To the bread and milk mixture, add ground venison, ground pork, egg yolks, 1 teaspoon salt, about ½ teaspoon black pepper, allspice, nutmeg, and caraway. Mix on low speed, about 1 minute, then add shallots and continue to mix on medium speed about 1 minute more.
4. Using a scale, weigh 1-ounce portions of the meat mixture and place on a sheet pan. Dampen your hands with water and shape into round meatballs.
5. Preheat oven to 200 degrees F.
6. Heat the remaining clarified butter in the same sauté pan over medium-low heat. Add the meatballs, working in batches, and sauté until golden brown all over, about 10 minutes each batch. Remove the meatballs to an oven-safe dish with a slotted spoon and place in the oven.
7. Leave any fat in the sauté pan and turn the heat down to low. Add flour, whisking until smooth; cook until golden brown, about 2-3 minutes.
8. Gradually add beef stock and continue to whisk until sauce begins is smooth and begins to thicken. Add the cream and continue to cook until the gravy has thickened to your desired consistency. Taste for seasoning, add salt and/or pepper if needed. Remove the meatballs from the oven, cover with the gravy and serve with lingonberry jam.

Recipe tips: This recipe also works great with ground beef or buffalo. Meatballs can be made and shaped several hours before needed, just keep covered with cling film in the fridge until ready to cook. If serving meatballs at a party a great (and retro) way to keep them warm is in an electric griddle or fondue pot.