Ingredients


For the Venison Croquettes

• 2 tbsps vegetable oil

• 750g venison shoulder roll

• 2 carrots, very finely chopped

• 1 celery sticky, very finely chopped

• 1 onion, peeled and very finely chopped

• 200ml Madeira

• 200ml red wine

• 500ml beef or veal stock

• 250ml demi glace stock (if not available use a concentrated beef stock)

• 5 sprigs thyme

• 8 juniper berries

• Salt and pepper to season

• 1 tbsp chopped parsley

• 600g mashed potato

• 100g flour, seasoned well with salt and pepper

• 1 egg

• 100g panko bread crumbs


For the Plum and Ginger Jam

• 200g sugar

• 1 onion, peeled and sliced

• 15g ginger, peeled and finely diced

• 1 large clove of smoked garlic, peeled and finely chopped

• 240g plums, stone removed and diced

• 3 sprigs thyme

• Juice of half an orange

• 1 small chilli, seeds removed and finely diced

• ½-1 tsp salt

Venison Croquettes with Plum and Ginger Jam


Method


For the croquettes

1. Put the 2 tablespoons of vegetable oil in a large casserole dish or Miele hob dish and heat. Fry the venison shoulder in the pan to sear. Remove from the pan when the meat is caramelised and leave aside.

 

2. Add the carrots, celery and onion to the hot dish and fry until caramelised. Turn the heat up high and add the Madeira and red wine. Simmer to reduce until a thick syrup is formed.

 

3. Add the beef stock and demi glace. Bring to the boil and return the seared venison shoulder to the dish along with the thyme, juniper berries and pepper. Transfer to the Miele steam oven and cook at 100°C for 3 hours or cook in the Miele single oven on Conventional function, 160°C for 3 hours until the meat is tender and falling apart.

 

4. Remove from the liquid and shred the meat into a large bowl.

 

5. Return the cooking liquor to the hob and bring to the boil. Reduce until it’s a thick, sticky sauce. It is important that the sauce is thick and reduced sufficiently since it is used to hold the croquettes in shape. Pour this over the meat along with the mashed potato. Season well with salt and pepper. Stir well and taste to see if the mixture needs any further seasoning. Leave the mixture in the fridge to chill.

 

6. When thoroughly chilled, take 1 heaped tablespoonful of the mixture and roll into a thick sausage shape. Repeat with the rest of the mixture. Return to the fridge and leave to firm up for 30 minutes.

 

For the jam

1. In the meantime, make the jam. Place the sugar and 4 tablespoons of water into a medium frying pan. Leave on a medium heat until a light caramel colour.

 

2. Add the onions, ginger and garlic and leave to cook for 1 minute. Then add the plums, thyme, orange juice, chilli and salt. Simmer for 4-5 minutes on a medium heat until plums have softened and the mixture is a jam consistency.

 

3. Remove the sprigs of thyme from the jam mixture. Purée the jam using a food processor or a stick blender. If the mixture is too runny, return to a medium heat and simmer until preferred consistency. Pour into a dipping dish for serving.

 

To serve

1. When ready to serve, heat up a large pan of oil, or deep fat fryer. Complete the croquettes by dipping each one into the flour, then into the egg and finish off in the panko bread crumbs to coat evenly. When the oil is up to 180°C-190°C or check temperature by adding a small piece of bread to the oil. If the bread sizzles, then the oil is ready.

 

2. Add 3-4 croquettes at a time and fry until golden. Remove the croquettes and transfer to a large plate or baking tray lined with kitchen paper to drain off any excess oil. Season with salt and pepper. Repeat with the rest of the croquettes. Serve while still hot.

 



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