Make The Perfect Little Bite!
A delicious hors d' oeuvre or snack, these bite-sized bolognese fritters use venison mince for a rich, meaty flavor. The bolognese mixture can be made ahead and shaped and fried on the day before being coated in a fluffy Parmesan covering.
Venison Bolognese Fritters with Parmesan
Makes 20
Total time: 1 hour 30 minutes, plus 6 hours chilling
Ingredients
Fritters with Parmesan
3 1/3 lb of venison minced(you can also use pork or veal)
5 carrots, peeled and diced
2 white onions, peeled and diced
2 celery stalks, trimmed and diced
4 garlic cloves, peeled and finely sliced
5 juniper berries
6 plum tomatoes, skinned, seeded and flesh roughly chopped
3 oz of plain flour
7 fl oz of red wine
3 pints (48 oz) of chicken stock
2 eggs, beaten
4 oz of Panko breadcrumbs
2 oz of grated Parmesan
5 fl oz of olive oil
vegetable oil, for deep-frying
salt
freshly ground black pepper
Preparation
Add the olive oil to a large ovenproof pan and place over a medium-high heat. Add the minced venison and saute until the liquid reduces and it starts to dry out, stirring to break up the meat. Remove from the pan and set aside.
Add the diced vegetables to the pan along with the garlic and juniper berries. Season to taste, then allow the vegetables to sweat down for 5 minutes until softened.
Stir in the tomatoes and continue to cook for a few more minutes. Add 1 oz of the plain flour, stir to coat the vegetables.
Pour in the red wine to deglaze the pan and cook until the liquid has reduced slightly. Return the venison mince to the pan and add the chicken stock.
Preheat the oven to 375°F
Cover the pan with a sheet of parchment paper (fitting inside the edges of the pan) then transfer to the oven and cook for 35 minutes. Set aside to cool, then chill for at least 6 hours in the refrigerator to firm up the bolognese.
Once chilled, take spoonfuls of the mixture and roll between the palms of your hands to create 20 balls (roughly the size of a ping pong ball). Place on a baking tray and transfer to the freezer for 15 minutes to set.
Meanwhile, place the remaining 2 oz of plain flour in a shallow dish, then the beaten eggs in a second dish, and the Panko breadcrumbs in a third.
Preheat a deep-fryer to 338°F
Roll the chilled balls first in the flour, then the beaten egg, then the breadcrumbs to coat evenly. Deep-fry for 6 minutes until golden brown and cooked all the way through.
Drain any excess oil on paper towels, then roll in the grated Parmesan so that it sticks to the outside of the balls as a fluffy coating. Serve hot
You may want to have a couple of dipping sauces for your guests. A smooth flavorful marinara, blue cheese dressing, a sweet and sour sauce, something you can whip up easily (or buy) and that will enhance, not overpower, the fritters.
Nenhum comentário:
Postar um comentário