Venison and juniper rissoles with sweet and sour leeks

Yield: 1 servings

Measure Ingredient
900 grams Minced roe shoulder; (ask butcher to do
\N \N ; this, they often
\N \N ; sell venison pie
\N \N ; mix which is just
\N \N ; as good but make
\N \N ; sure there is no
\N \N ; sinew left in as
\N \N ; this dish will not
\N \N ; be cooked for very
\N \N ; long)
110 grams Streaky bacon
1 medium Onion; finely chopped
2 \N Cloves garlic; finely chopped
1 tablespoon Ground juniper berry
4 tablespoons Plain flour
3 \N Eggs
\N \N Seasoning
1 tablespoon Soft brown sugar
1 tablespoon Fresh thyme
1 medium Leek
½ pint Chicken stock
6 tablespoons White wine vinegar
1 tablespoon Soft brown sugar
25 grams Butter


Fry the bacon, garlic and onion until soft and brown, then add the seasonings and juniper. Mix in well with the meat. Add the flour and eggs to form a stiff paste. Chill. On a floured board roll into rissoles or small cakes and chill until ready to cook.

Sweet and sour leeks:

Finely slice a medium leek into 'juliennes' (matchsticks) and blanch in boiling water for one minute, refresh.

Reduce stock with wine vinegar and soft brown sugar by half. Whisk in a knob of butter and just prior to serving add the leeks.

To serve, fry the rissoles in hot oil for five minutes each side until brown and crisp. Leave in a warm oven for 10 minutes before serving to ensure that the cakes are evenly cooked. Serve on top of the sweet and sour leeks.

Converted by MC_Buster.

NOTES : Makes 8 starters

Converted by MM_Buster v2.0l.

Similar recipes