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Venison Rissoles    HT   MC  British   60mins

Serves 4        Hot   Game   Nuts  Main Course  Eggless   Britain  Europe     



400g/14oz Minced Venison

1 Onion, grated

2 Garlic Cloves, crushed

3 tbsp Pistachio Nuts, chopped

Grated zest and juice of 1 Lemon

50g/2oz Fresh Breadcrumbs

Vegetable Oil for shallow frying




1. In a bowl, mix together the venison, onion, garlic, pistachios, lemon rind and juice of the lemon and the breadcrumbs.


2. With floured hands, shape into 18 small sausage shapes. Chill for 30 minutes.


3. Heat the oil in a frying pan add the rissoles and fry for 5-6 minutes on each side. Drain on kitchen paper. Serve hot.




More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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