Venison And Juniper Rissoles With Sweet And Sour Leeks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Food networ, Food6 | 1 | Servings | |
INGREDIENTS
| 900 | g | Minced roe shoulder, ask |
| butcher to do | ||
| this they often | ||
| sell venison pie | ||
| mix which is just | ||
| as good but make | ||
| sure there is no | ||
| sinew left in as | ||
| this dish will not | ||
| be cooked for very | ||
| long | ||
| 110 | g | Streaky bacon |
| 1 | Onion, finely chopped | |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | T | Ground juniper berry |
| 4 | T | Plain flour |
| 3 | Eggs | |
| Seasoning | ||
| 1 | T | Soft brown sugar |
| 1 | T | Fresh thyme |
| 1 | Leek | |
| 1/2 | pt | Chicken stock |
| 6 | T | White wine vinegar |
| 1 | T | Soft brown sugar |
| 25 | g | Butter |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1158
Calories From Fat: 374
Total Fat: 42.2g
Cholesterol: 619mg
Sodium: 2257.4mg
Potassium: 1613.7mg
Carbohydrates: 156.8g
Fiber: 13.9g
Sugar: 37g
Protein: 45.3g