|Ground deer meat||170 Milliliter (Twice Ground)|
|Grated onion||5 Milliliter|
|Whipping cream||30 Milliliter|
|Game broth||1 1⁄2 Liter|
|Asparagus tips||375 Milliliter|
|Cooked long grain rice||250 Milliliter|
In a mixing bowl combine the meat, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meatballs.
Heat the remaining broth in a large kettle or Dutch oven, add the asparagus, rice and meat balls, simmer for 10 minutes, serve.