Truffle puree with meatballs

Truffle puree with venison meatballs, roasted pumpkin and sauce with Brugse Zot Dubbel

Wildgehaktballetjes Brugse Zot Dubbel
Beer pairing
Brugse Zot Dubbel
45 minutes
4 persons



For the truffle puree:

  • 1 kg potatoes
  • 2 kl truffle paste or tapenade (or truffle oil)
  • 100 g chanterelles
  • 100 ml milk
  • 2 tbsp olive oil
  • Pepper and salt

For the roasted pumpkin:

  • 1 small butternut squash
  • 2 tbsp za'atar
  • 3 tbsp olive oil
  • Pepper and salt

For the venison meatballs:

  • 1 kg (venision) minced meat
  • 1 egg
  • 5 tbsp breadcrumbs
  • Pepper and salt

For the sauce:

  • 1 bottle Brugse Zot Dubbel
  • 200 ml cream
  • 3 tbsp Sirop de Liège
  • 2 tbsp soy sauce
  • 1 tbsp grain mustard



1. Make the truffle purée. Peel the potatoes and boil them until they are soft. Drain the potatoes.
2. Heat some olive oil in an empty saucepan. Chop the chanterelles and add them, fry briefly. Add the cooked potatoes, truffle paste and milk and mash to a nice puree. Season with salt and pepper.
3. Make the roasted squash. Cut the butternut squash into half-moons and place them in a baking tray. Drizzle them with the olive oil and season with salt, pepper and za'atar. Roast them in the oven for about 25 to 30 minutes.
4. Make the meatballs. Mix the minced meat with the breadcrumbs and egg, season with salt and pepper and mix it all together. Roll them into meatballs.
5. Heat the olive oil in a pan and fry the meatballs until they are almost completely cooked.
6. Make the sauce. Add the Liège syrup, grain mustard and Brugse Zot Dubbel and stir. Then add the cream and reduce it to a nice sauce. Finely chop the parsley.
7. Spoon the truffle puree onto the plates, top with the roasted pumpkin. Arrange the meatballs on top and pour the sauce over them. Finish with some finely chopped parsley leaves and serve.