frikadellen Recipe

Need a recipe for National Meat Week? Try making frikadellen. It’s easy to make, tasty to eat, and fun to say.

The frikadellen is the predecessor of what we know as the hamburger, tracing its heritage back to at least the 18th century in Germany. They’re an excellent, unique, and simple way to use your deer meat. Thanks to DFW staff member Branndon for his recipe below!

Ingredients:
• 1 lb Ground Venison
• 1 lb Ground Pork Loin
• 2 Eggs
• 1 Cup Breadcrumbs (Alternative: replace with traditional bread soaked in milk)
• ½ Cup Finely Chopped Fresh Parsley
• 1 Red Onion Chopped
• 4 Cloves of Garlic Finely Chopped
• 2 Teaspoons Marjoram
Instructions
1) Sautee onions until partially clear, and then add garlic until both are finished.
2) Place onions & garlic into bowl and set aside.
3) Add all ingredients into mixing bowl and mix thoroughly.
4) Add breadcrumbs as needed until consistency is not sticky but holds shape.
5) Form meat mixture into patties about ¼” to ½” thick, make sure the patties are evenly thick throughout.
6) Preheat cast iron skillet to medium-high heat.
7) Melt small knob of butter onto pan, and place patty in center.
8) Cook on one side for 3 minutes and flip cooking other side for 3 more minutes, making sure both sides are seared well.
9) Continue cooking for 3-4 more minutes, flipping periodically to not burn the patty.
10) Repeat for remaining patties.
11) Serve with German Potato Salad or Fried Potatoes