Recipe - Venison Rissoles With Redcurrant Sauce

FOR THE RISSOLES
500 g Venison mince; (1lb)
1 small Onion; grated
2 Cloves garlic; skinned and
crushed
4 tablespoon Roughly chopped pistachios
Finely grated zest and juice
of 1 lemon
50 g Fresh brown breadcrumbs;
(2oz)
2 tablespoon Oil

FOR THE SAUCE
1 tablespoon Balsamic vinegar
Finely grated zest and juice
of 1 lemon
1 227 g jar redcurrant jelly

Mix together the venison mince, onion, garlic, pistachios, rind and juice
of the lemon and the breadcrumbs.

With dampened hands, shape into 18 small sausage shapes. Chill in the
refrigerator for 30 minutes.

Heat the oil in a frying pan add the rissoles and fry for 810 minutes.
Drain on absorbent kitchen paper and keep warm.

Meanwhile, heat all the sauce ingredients in a pan until the liquid stage.
Serve poured over the rissoles.

Converted by MC_Buster.

NOTES : An ideal supper meal to serve with either pappardelle or rice.

Converted by MM_Buster v2.0l.