Venison bonbons
Great as a snack, with salad, for a starter or the perfect party food.
Ingredients
Fresh Ingredients
- 4 kg Venison shoulder
- 2 Carrots
- 2 Celery sticks
- 1 Leek
- 1 Onion
- 3 Eggs
- 1 Head of garlic
Store Cupboard Ingredients
- 1 l Veal stock
- 1 l Chicken stock
- 1/2 Bottle red wine
- 500 g Breadcrumbs
- 100 g Flour
- Red wine vinegar
- Salt
- Pepper
- 2 Juniper berries
- 10 Black peppercorns
- 1 Bay leaf
- 5 Thyme sprigs
- 1 Rosemary sprig
Instructions
- Dice the mirepoix vegetables (onion, celery, carrots and leek) and then brown in a pan with some oil or butter.
- Add the wine to deglaze, reduce by two-thirds and pour in both stocks.
- Place the venison shoulder in the pan, ensuring it is fully submerged. Bring to a gentle simmer, then cover with a lid and cook for 3 hours or until the meat is falling away from the bone.
- Once cooked, set aside and allow to cool.
- Remove the venison shoulder from the pan and pick the meat off the bone. Ensure the meat pieces are small.
- Pour the liquid over a sieve and cook until reduced to a thick glaze.
- Place the meat, the glaze and the freshly chopped parsley in a bowl and mix well.
- Season to taste with red wine vinegar, salt and pepper. Roll the meat mix into 10g balls.
- Prepare three deep plates – one with flour seasoned with salt and pepper, one with the beaten eggs, and a third with breadcrumbs.
- Roll each of the balls in flour, then the beaten egg and finally in breadcrumbs.
- Deep fat fry for 3 minutes at 180°C.
- Serve with a Dijon mayonnaise and crisp salad.