Recipe - Venison And Juniper Rissoles With Sweet And Sour Leeks

900 g Minced roe shoulder; (ask
butcher to do
; this, they often
; sell venison pie
; mix which is just
; as good but make
; sure there is no
; sinew left in as
; this dish will not
; be cooked for very
; long)
110 g Streaky bacon
1 md Onion; finely chopped
2 Cloves garlic; finely
chopped
1 tablespoon Ground juniper berry
4 tablespoon Plain flour
3 Eggs
Seasoning
1 tablespoon Soft brown sugar
1 tablespoon Fresh thyme

SWEET AND SOUR LEEKS
1 md Leek
One half pt Chicken stock
6 tablespoon White wine vinegar
1 tablespoon Soft brown sugar
25 g Butter

Fry the bacon, garlic and onion until soft and brown, then add the
seasonings and juniper. Mix in well with the meat. Add the flour and eggs
to form a stiff paste. Chill. On a floured board roll into rissoles or
small cakes and chill until ready to cook.

Sweet and sour leeks:

Finely slice a medium leek into 'juliennes' (matchsticks) and blanch in
boiling water for one minute, refresh.

Reduce stock with wine vinegar and soft brown sugar by half. Whisk in a
knob of butter and just prior to serving add the leeks.

To serve, fry the rissoles in hot oil for five minutes each side until
brown and crisp. Leave in a warm oven for 10 minutes before serving to
ensure that the cakes are evenly cooked. Serve on top of the sweet and sour
leeks.

Converted by MC_Buster.

NOTES : Makes 8 starters

Converted by MM_Buster v2.0l.