Name: Venison Rissoles with Redcurrant Sauce
Ingredients: 500 g Venison mince; (1lb); 1 sm Onion; grated; 2 Cloves garlic; skinned and crushed; 4 tb Roughly chopped pistachios; Finely grated zest and juice of 1 lemon; 50 g Fresh brown breadcrumbs; (2oz); 2 tb Oil; 1 tb Balsamic vinegar; Finely grated zest and juice of 1 lemon; 1 227 g jar redcurrant jelly

CATEGORY	CUISINE	TAG	YIELD
	Sami	Sainsbury13, Sainsbury’s	4	servings

INGREDIENTS

500	g	Venison mince; (1lb)
1	sm	Onion; grated
2		Cloves garlic; skinned and crushed
4	tb	Roughly chopped pistachios
		Finely grated zest and juice of 1 lemon
50	g	Fresh brown breadcrumbs; (2oz)
2	tb	Oil
1	tb	Balsamic vinegar
		Finely grated zest and juice of 1 lemon
1		227 g jar redcurrant jelly

INSTRUCTIONS

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.

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