1. Preheat oven to 190°C (375°F).

2. In a large mixing bowl, combine ground wild game meat, grated onion, egg, 60ml (1/4 cup) of the cream, 15g (1 tbsp) melted butter, salt, and pepper. Mix gently with your hands until just combined; do not overwork.

3. Shape mixture into 20 meatballs, about 3.8cm (1.5 inches) in diameter. Place on a tray in a single layer.

4. Heat 15g (1 tbsp) butter in a large ovenproof skillet over medium-high heat until foaming. Brown meatballs in batches, turning to sear all sides, about 5–6 minutes per batch. Transfer meatballs to oven and bake for 12–15 minutes, or until cooked through.

5. While meatballs bake, bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 10–12 minutes. Drain and keep warm.

6. In the same skillet used for meatballs, add remaining 15g (1 tbsp) butter. Add Brussels sprouts cut-side down. Cook undisturbed for 3 minutes, then stir and continue cooking until tender and caramelized, about 4–5 minutes total. Season lightly with salt.

7. For the sauce, return the cream sauce skillet to medium heat. Add remaining 60ml (1/4 cup) cream and simmer gently for 3–4 minutes until slightly thickened. Do not boil. Stir in cooked meatballs to coat.

8. Serve meatballs with boiled potatoes, sautéed Brussels sprouts, a spoonful of lingonberry jam, and a sprinkle of chopped parsley.