The last elk meat of this season was turned into meatloaves today. Serve with mashed potatoes, or even better, equal parts potatoes and Jerusalem artichokes. Super simple, just add lots of cream to the boiled rooties, season with salt and white pepper and give it a good beat. This recipe makes more than 100 meatballs, or 15 large hamburgers or small meatloaves (or 1 very large meatloaf). 100 mL rolled oats 150 mL milk 1 mL white pepper 1 tbsp rosemary 1 tbsp chervil 1 tbsp marjoram 1 tbsp tarragon 1 000 g minced meat from European elk 500 g minced pork 1 ½ tbsp salt 2 small eggs
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AuthorSurface pattern designer who loves folk art, gardening and the good things in life. Archives
February 2018
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