Cervena venison croquettes with piccalilli mayonnaise
- Cervena Venison
- 500 g Cervena venison trimmings (from Denver leg)
- 350 g potatoes
- 200 ml Venison stock (or beef)
- 100 ml red wine
- 4 juniper berries
- 3 tbsp parsley chopped
- 2 bay leaves
- ½ stick cinnamon
- Pane
- 200 ml vegetable oil for frying
- 100 g bread crumbs fresh or dried
- 100 g flour
- 3 eggs whole
- Piccalilli Mayonnaise
- 100 ml rape seed oil
- 20 ml cider vinegar
- 1 tsp English mustard
- ½ tsp soft brown sugar
- ¼ tsp ground ginger
- ¼ tsp turmeric powder
- 1 egg yolk
Cervena Venison
Place the venison trimmings into a roasting dish and pour over the stock and the red wine. Add the Juniper berries which need to be squashed to release the flavour, the cinnamon stick, bay leaves and salt and pepper.
Cover the dish tightly with foil and place into a 140°c oven until tender enough to be finely shredded once cooled. This should take about 3-4 hours.
Potatoes
While your venison cooks, peel, cook and mash your potatoes. Add the butter while hot and leave to cool. Once the venison is cooled, mix with the cooled mash potatoes and add the chopped parsley.
Pane Croquettes
Place the flour, egg and breadcrumbs into 3 separate bowls.
Divide the croquette mix into 12 even pieces, molded into short cylinders. Place each croquette first into the flour, then the egg and finally into the breadcrumbs. You go back into the egg and again in to the breadcrumbs to get a really good crispy coating.
Heat your oil to 180°c. When hot, gently place in the first batch of croquettes, depending on the size of your fryer or pan. Fry until golden brown on all sides. Remove from the oil and remove the excess fat with kitchen roll. Season with sea salt and serve the Piccalilli Mayo.
Piccalilli Mayonnaise
Mix the egg yolk with the turmeric powder, ginger, English mustard and the sugar. Mix well with a sauce whisk and then add the vinegar. Very slowly add the oil, whisking all the time until all the oil has been incorporated and the mayonnaise is nice and thick. Season with salt and a little pepper, if needed.
Servings12
Prep Time25minutes
Cooking Time10minutes
INGREDIENTS
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Cervena Venison Place the venison trimmings into a roasting dish and pour over the stock and the red wine. Add the Juniper berries which need to be squashed to release the flavour, the cinnamon stick, bay leaves and salt and pepper. Cover the dish tightly with foil and place into a 140°c oven until tender enough to be finely shredded once cooled. This should take about 3-4 hours. Potatoes While your venison cooks, peel, cook and mash your potatoes. Add the butter while hot and leave to cool. Once the venison is cooled, mix with the cooled mash potatoes and add the chopped parsley. Pane Croquettes Place the flour, egg and breadcrumbs into 3 separate bowls. Divide the croquette mix into 12 even pieces, molded into short cylinders. Place each croquette first into the flour, then the egg and finally into the breadcrumbs. You go back into the egg and again in to the breadcrumbs to get a really good crispy coating. Heat your oil to 180°c. When hot, gently place in the first batch of croquettes, depending on the size of your fryer or pan. Fry until golden brown on all sides. Remove from the oil and remove the excess fat with kitchen roll. Season with sea salt and serve the Piccalilli Mayo. Piccalilli Mayonnaise Mix the egg yolk with the turmeric powder, ginger, English mustard and the sugar. Mix well with a sauce whisk and then add the vinegar. Very slowly add the oil, whisking all the time until all the oil has been incorporated and the mayonnaise is nice and thick. Season with salt and a little pepper, if needed.
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