Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Venison mince; (1lb) |
| 1 small | Onion; grated |
| 2 \N | Cloves garlic; skinned and crushed |
| 4 tablespoons | Roughly chopped pistachios |
| \N \N | Finely grated zest and juice of 1 lemon |
| 50 grams | Fresh brown breadcrumbs; (2oz) |
| 2 tablespoons | Oil |
| 1 tablespoon | Balsamic vinegar |
| \N \N | Finely grated zest and juice of 1 lemon |
| 1 \N | 227 g jar redcurrant jelly |
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.