A very traditional comfort food in many European countries, Frikadellen is known by a variety of names. Usually made with minced veal, beef or pork, this version brings your wild harvest to the table. Serve it with fried or mashed potatoes and a cucumber salad, and you have yourself a hearty meal. Add pork to the mixture to boost moisture retention while cooking.

Elk Frikadellen Ingredients:

1 1/4 lbs          ground elk (ground deer will work well, too)

3/4 lb              ground pork

1                      medium onion, minced or grated

                        (about 1 1/2 cups)

1                      egg, beaten

2⁄3 cup            bread crumbs

2 Tbsp             German mustard

1 tsp                salt, or to taste

1 1/2 tsp          freshly ground black pepper

2 tsp                paprika (use hot Hungarian paprika for a kick)

3/4  tsp            nutmeg

3 Tbsp             parsley, chopped (either flat leaf or curly parsley will work)

2 Tbsp             oil plus 1 Tbsp butter

Elk Frikadellen Directions:

Combine all the ingredients in a large bowl and mix well by hand. Using about a half cup of the meat mixture at a time, form the meat into balls and then flatten slightly with your hand or a spatula. Do not flatten quite as much as you would a hamburger patty. Make a depression in the center of each one with your finger to ensure more even cooking.

Heat the oil and butter on medium in a cast iron or heavy-bottomed frying pan. Add the patties and fry for 6-10 minutes per side, until a crust has formed, they are well browned and no longer pink in the middle. Serve with horseradish sauce (below). The recipe makes about 10 patties.

Horseradish Sauce:

1 Tbsp             prepared horseradish

1/4 cup            sour cream

2 Tbsp             mayonnaise

1 Tbsp             German mustard

1 Tbsp             honey

                        Dash of freshly ground black pepper.

Combine the ingredients in a small bowl and chill before serving.