A delicious canapé or snack, these bite-sized bolognese fritters from chef Adam Byatt use venison mince for a rich, gamey flavour. The bolognese mixture can be made ahead and shaped and fried on the day before being coated in a fluffy Parmesan covering.
Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce
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Add the olive oil to a large pan and place over a medium-high heat. Add the venison mince and fry until it the liquid reduces and it starts to dry out, stirring to break up the mince. Remove from the pan and set aside
150ml of olive oil
1kg venison mince
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
5 carrots, peeled and diced
2 white onions, peeled and diced
2 celery sticks, trimmed and diced
4 garlic cloves, peeled and finely sliced
5 juniper berries
freshly ground black pepper
Stir in the tomatoes and continue to cook for a few more minutes. Add 20g of the plain flour stir to coat the vegetables
6 plum tomatoes, skinned, deseeded and flesh roughly chopped
20g of plain flour
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
200ml of red wine
1.5l chicken stock
Preheat the oven to 190°C/gas mark 5
Cover the pan with a cartouche of baking paper then transfer to the oven and cook for 35 minutes. Set aside to cool, then chill for at least 6 hours in the fridge 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 50g of plain flour in a shallow dish, then the beaten eggs in a second dish, and the panko breadcrumbs in a third
50g of plain flour
2 eggs, beaten
100g of Panko breadcrumbs
Preheat a deep-fryer to 170°C
vegetable oil, for deep-frying
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 hot all the way through
Drain any excess oil on kitchen paper, then roll in the grated Parmesan so that it sticks to the outside of the balls as a fluffy coating. Serve hot
50g of grated Parmesan
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