{"id":27,"date":"2015-12-19T07:30:15","date_gmt":"2015-12-19T06:30:15","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=27"},"modified":"2017-11-10T17:09:39","modified_gmt":"2017-11-10T16:09:39","slug":"viltkottbullar","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/viltkottbullar\/","title":{"rendered":"Viltk\u00f6ttbullar p\u00e5 julbordet"},"content":{"rendered":"

Det finns n\u00e5gra julbordsklassiker man inte kan negligera. De m\u00e5ste med. Vissa kanske man kunde klara sig utan, medan f\u00f6rlusten av andra \u00e4r helt ot\u00e4nkbar. Och om\u00f6jlig eftersom jag blir p\u00e5mind av barnen redan i oktober. K\u00f6ttbullen g\u00e5r inte att f\u00f6rbise.<\/strong><\/p>\n

I v\u00e5r familj \u00e4r mammas k\u00f6ttbullar egentligen n\u00e5gon annans. Men de \u00e4r dokumenterat de b\u00e4sta. S\u00e5h\u00e4r f\u00f6rh\u00e5ller det sig. F\u00f6r ett antal \u00e5r sedan utlystes i radio en k\u00f6ttbullet\u00e4vling. Bidragen str\u00f6mmade in. Provsmakade gjorde kockeliten och den avg\u00f6rande r\u00f6sten hade Tore Wretman, den svenska husmanskostens nestor nummer ett.<\/p>\n

Ingen tvekade inf\u00f6r valet. H\u00e4r fanns k\u00f6ttbullarnas k\u00f6ttbulle. Och i min familj g\u00e5r de under det smickrande namnet mammas. Vilket de i och f\u00f6r sig ocks\u00e5 blivit. Jag gjorde som man ju g\u00f6r med recept, man byter ut och l\u00e4gger till, och ja, s\u00e5 \u00e4r de kanske lite mina till slut i alla fall. Men nu i form av viltk\u00f6ttbullar.<\/p>\n

Julbordets h\u00f6jdare \u00e4r de helt klart. Tar alltid slut f\u00f6rst. Och vi brukar tjuvstarta dan-f\u00f6re-dan med en hejdundrande k\u00f6ttbullemiddag. D\u00e5 blir det hela k\u00f6ret med gr\u00e4ddigt mos p\u00e5 mandelpotatis och r\u00e5r\u00f6rda lingon. I min version ing\u00e5r viltf\u00e4rs och de \u00e4r kryddigare \u00e4n ursprungsvarianten. Ni f\u00e5r originalet med mina variationer och till\u00e4gg inom parentes i fetad stil.<\/p>\n

\"viltk\u00f6ttbullar\"<\/a>
Ett litet viltk\u00f6ttbulleberg som alldeles strax ikommer att vara upp\u00e4tet.<\/figcaption><\/figure>\n

(Vilt)k\u00f6ttbullen \u2013 ett vinnande koncept (ca 40 st)<\/strong><\/h2>\n

Ingredienser<\/h3>\n
    \n
  • 250 g n\u00f6tf\u00e4rs (Jag tar \u00e4lg- eller hjortf\u00e4rs)<\/strong><\/li>\n
  • 250 g fl\u00e4skf\u00e4rs<\/li>\n
  • 1 liten gul l\u00f6k<\/li>\n
  • 2 skivor vitt br\u00f6d.<\/li>\n
  • 1 \u00bd – 2 dl kall gr\u00e4dde<\/li>\n
  • ( 1 msk koncentrerad vilt- eller kalvfond)<\/strong><\/li>\n
  • 1 \u00e4gg<\/li>\n
  • 1 tsk salt<\/li>\n
  • 1 krm mald kryddpeppar<\/li>\n
  • 1 krm mald ingef\u00e4ra (Jag tar 2 krm)<\/strong><\/li>\n
  • (1 krm mald nejlika)<\/strong><\/li>\n
  • (1- 2 krm timjan)<\/strong><\/li>\n
  • (3 mortlade enb\u00e4r)<\/strong><\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h3>\n
      \n
    1. Riv l\u00f6ken p\u00e5 rivj\u00e4rn. Mixa br\u00f6det till smulor. Blanda l\u00f6kriv och br\u00f6dsmulor med f\u00e4rs, gr\u00e4dde, fond, \u00e4gg, salt och kryddor. Smeten ska vara r\u00e4tt l\u00f6s, men hanterlig. H\u00e4r kan man reglera m\u00e4ngden gr\u00e4dde s\u00e5 att bullarna blir l\u00e4ttrullade.<\/li>\n
    2. Rulla ganska sm\u00e5 k\u00f6ttbullar. Jag brukar rulla f\u00e4rdigt alla bullarna innan jag b\u00f6rjar steka. De f\u00e5r vila p\u00e5 ett bakpl\u00e5tspapper innan de \u00e5ker i pannan och steks gyllenbruna i en blandning av rapsolja och sm\u00f6r.<\/li>\n<\/ol>\n

       <\/p>\n

      Men, t\u00e4nker ni nu. Fyrtio ynka k\u00f6ttbullar, r\u00e4cker aldrig. Precis, och d\u00e4rf\u00f6r dubblar jag satsen. Det g\u00e5r utm\u00e4rkt, det enda man ska vara uppm\u00e4rksam p\u00e5 \u00e4r m\u00e4ngden gr\u00e4dde. F\u00e4rsen f\u00e5r inte bli f\u00f6r l\u00f6s. H\u00e4ll inte i all gr\u00e4dde p\u00e5 en g\u00e5ng \u00e4r mitt tips.<\/p>\n

      Ett annat tips fr\u00e5n min kr\u00f6garkompis Marcus \u00e4r att l\u00e4gga k\u00f6ttbullarna p\u00e5 en pl\u00e5t och l\u00e5ta de g\u00e5 i ugnen p\u00e5 120 grader tills de \u00e4r n\u00e4stan klara. D\u00e5 l\u00e5ter man dem mellanlanda p\u00e5 ett papper eller en ren handduk f\u00f6r att sedan forts\u00e4tta f\u00e4rden till fr\u00e4sande sm\u00f6r i stekpannan. Bullarna f\u00e5r en fantastisk f\u00e4rg och blir alldeles j\u00e4mna och fina.\u00a0<\/strong><\/p>\n

      \u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      Viltk\u00f6ttbullar p\u00e5 julbordet \u00e4r en uppstickare med garanterad \u00e5tg\u00e5ng.. Sm\u00f6rstekta, juldoftande med mild , fin smak. Och g\u00f6r en dubbel sats det g\u00e5r \u00e5t!<\/p>\n","protected":false},"author":152,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[23,319,29,28],"yoast_head":"\nViltk\u00f6ttbullar p\u00e5 julbordet - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Viltk\u00f6ttbullar p\u00e5 julbordet \u00e4r en uppstickare med garanterad \u00e5tg\u00e5ng. Sm\u00f6rstekta, juldoftande med en mild, fin smak. 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