After reading a lot of information about the specifics of meat, total cooking time took me about three days. So. Soak meat in cold water for a day. I cut it into small pieces. Every 4 hours change the water.

Through the day, take out the meat, mince (large cutting). The same mince pork fat (small cabin), mix. I took 400 grams of fat. As it turned out that more is better than less. Since I love piping hot, then cook the meatballs will be half cooked meat, the other half send in the freezer. Add salt, pepper, spices. I added thyme, marjoram. Here consider the tastes of those who want to buy. ) Mix well the ground beef, cover with cling film and put into the fridge for the night. Preferably the stuffing during this time, stir idin-two times.

Next day: boil the rice, fry the carrots and onions added to our stuffing, mix thoroughly.

Making small meatballs, generously roll in flour, fry in preheated pan for 10 minutes on all sides. Even sent tarelki in multivarku mode "quenching" for 40 minutes. Here begins the improvisation: you can do with gravy, to fry, here are the hungry )

After 40 minutes ready!!! My husband loves mashed potatoes as a side dish, but I went a couple of leaves of salad with olive oil. Bon appetit!!! PS. With the task, I think, managed. Any special flavor of wild meat did not feel, but the meat was Packed with other ingredients. Special light taste was present minimally! Delicious! )