Venison rissoles with redcurrant sauce

4 servings

Ingredients

QuantityIngredient
500gramsVenison mince; (1lb)
1smallOnion; grated
2Cloves garlic; skinned and crushed
4tablespoonsRoughly chopped pistachios
Finely grated zest and juice of 1 lemon
50gramsFresh brown breadcrumbs; (2oz)
2tablespoonsOil
1tablespoonBalsamic vinegar
Finely grated zest and juice of 1 lemon
1227 g jar redcurrant jelly

Directions

FOR THE RISSOLES

FOR THE SAUCE

Mix together the venison mince, onion, garlic, pistachios, rind and juice of the lemon and the breadcrumbs.

With dampened hands, shape into 18 small sausage shapes. Chill in the refrigerator for 30 minutes.

Heat the oil in a frying pan add the rissoles and fry for 8-10 minutes.

Drain on absorbent kitchen paper and keep warm.

Meanwhile, heat all the sauce ingredients in a pan until the liquid stage.

Serve poured over the rissoles. Converted by MC_Buster.

NOTES : An ideal supper meal to serve with either pappardelle or rice.

Converted by MM_Buster v2.0l.