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Venison cakes

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Ingredients for 2 servings:

  • 150 g cooked venison (leftover)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 3 tbsp breadcrumbs
  • 1 large egg(s)
  • salt and pepper
  • 1 pinch of paprika powder
  • 2 tsp marjoram, dried
  • 2 tsp vegetable stock powder
  • Clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

made from cooked venison

Cut the cooked meat into very small cubes. Peel the onion and garlic and also dice very finely. Knead the meat with all the ingredients—except for a spoonful of breadcrumbs and clarified butter—to form a pliable dough. Form 4 meatballs, roll them in breadcrumbs, and then fry them in hot clarified butter until brown and crispy on both sides. Tip: Other meats are also suitable. If you use a bread roll soaked in broth instead of the breadcrumbs, the cakes will be a bit lighter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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