Venison croquettes with plum and ginger jam
A deeply rich and delicious appetiser, perfect for parties and casual gatherings with friends and familyServes 6-8
For the Venison Croquettes
2 tbsp 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 red wine
500ml beef or veal stock
250ml demi glace stock (if not available use a concentrated beef stock)
5 sprigs of thyme
8 juniper berries
Salt and pepper to season
1 tbsp chopped parsley
600g mashed potato
100g flour, seasoned well with salt and pepper
100g panko bread crumbs
For the Plum and Ginger Jam
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 of thyme
Juice of half an orange
1 small chilli, seeds removed and finely diced
½ -1 tsp salt
- For the croquettes, put the two 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 well caramelised and leave aside.
- 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.
- 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.
- Remove from the liquid and shred the meat. Transfer the shredded meat to a large bowl.
- Return the cooking liquor to the hob and bring to the boil. Reduce until 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 completely.
- When thoroughly chilled, take one 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 a further 30 minutes or until ready to cook.
- In the meantime, make the jam. Place the sugar and four tablespoons of water into a medium frying pan. Leave on a medium heat until light caramel colour.
- Add the onions, ginger and garlic and leave to cook for one 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.
- Remove the springs of thyme from the jam mixture. Puree down 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.
- 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.
- 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 whilst still hot with the Plum and Ginger Jam.