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Wild finger food

updated

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Ingredients for 6 servings:

  • Venison, a boned neck
  • 2 small onions
  • 2 garlic cloves
  • 75 g bacon, fattier
  • 1 roll, from the day before
  • 1 egg(s)
  • 50 g cheese (Pecorino or Parmesan)
  • 1 tsp mustard, medium hot
  • Spice mix (game spice)
  • salt and pepper
  • oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bockfrikos

Put the venison neck through the meat grinder along with the onions, garlic, bacon, and bread roll. Then add the game spices, mustard, and egg to the minced venison, mix well, and season with salt and pepper. Then form small balls from the meat mixture and place a piece of cheese in the center of each. Fry the balls in hot oil until crispy all over, then let them cool. Serve with a dip, such as a fruity pineapple curry mustard.

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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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