What are you looking for?
Read time: 2 minutes
| Big Game | Cooking |

Swedish bear balls

This Swedish bear ball recipe is a twist on a European classic—use bear, venison, or wild turkey, and serve over cheesy mashed potatoes.

This is my take on a European classic. Feel free to use venison or even wild turkey if you don’t have bear in the freezer. I like to serve these over a bed of cheesy mashed potatoes. Ingredients (Makes 4-6 servings) 6 tbsp cooking oil ½ lb ground pork ½ lb ground bear 1 egg, beaten ½ cup 2% milk 1 white onion, minced 3 cloves garlic, minced ½ cup fine breadcrumbs ½ tsp allspice ½ tsp Italian seasoning Salt and pepper to taste Sauce ¼ cup butter 4 tbsp all-purpose flour 3 cups wild game broth or beef broth 2 tsp Dijon mustard ½ tbsp Worcestershire sauce ¾ cup sour cream ¼ cup fresh parsley, chopped Directions 1. Heat 3 tbsp oil in a large frying pan. Sauté the onions and garlic until softened, about 4-6 minutes. 2. In a large bowl, combine all the remaining ingredients and mix well. 3. Form into 1-inch balls and line them on a baking sheet with parchment paper. 4. Heat remaining cooking oil in a large pan on high heat. 5. Brown the meatballs. This may take a few batches depending on the size of your pan, or use multiple pans to save time. 6. Remove the meatballs and add butter. Once melted, stir in the flour to make a roux. This will help thicken the sauce. 7. Whisk in the game broth, Dijon mustard, and Worcestershire sauce. Reduce by half. 8. Set heat to low and slowly whisk in sour cream. 9. Add the meatballs to the sauce and simmer for 10 minutes. 10. Garnish with fresh parsley and serve over some mashed potatoes or pasta of your choice. Originally published in the Fall 2024 issue of Ontario OUT of DOORS For more hunting, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream

Want to continue reading?

Log in, subscribe, or become an OFAH member today.

Login or Subscribe

Tags

Related Stories

Three surefire shore lunch recipes

Three surefire shore lunch recipes

Three Ontario lodges share their favorite shore lunch fish recipes, all cooked over the fire with their own signature flavors and style.

Read More
Walleye with wild ramp & morel cream sauce

Walleye with wild ramp and morel cream sauce

Morel cream sauce brings a favorite spring flavor to a luxurious dish of fish and wild ramps, perfect for seasonal dining.

Read More
get hooked
Fishing
Meghan

Getting hooked

Get Hooked is a six-part documentary series following four queer millennial women on fishing excursions across Ontario.

Read More »
Poop baits stick
Bass
Colin Friel

Poop baits stick

Poop baits are so realistic, it’s nearly impossible to fish them wrong—no matter your technique, fish can’t help but strike.

Read More »

Sign In

Register

Reset Password

Please enter your username or email address, you will receive a link to create a new password via email.