Venison bolognese fritters with Parmesan
by Adam Byatt
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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.
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Ingredients
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Venison bolognese fritters with Parmesan
- 1.5kg venison mince
- 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
- 6 plum tomatoes, skinned, deseeded and flesh roughly chopped
- 70g of plain flour
- 200ml of red wine
- 1.5l chicken stock
- 2 eggs, beaten
- 100g of panko breadcrumbs
- 50g of grated Parmesan
- 150ml of olive oil
- vegetable oil, for deep-frying
- salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- Deep-fryer
Method
1
Add the olive oil to a large ovenproof pan and place over a medium-high heat. Add the venison mince and fry until 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
- 1.5kg venison mince
2
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
- salt
- freshly ground black pepper
3
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
4
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
5
Preheat the oven to 190°C/gas mark 5
6
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
7
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
8
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
9
Preheat a deep-fryer to 170°C
- vegetable oil, for deep-frying
10
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
11
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
Adam Byatt is an accomplished Michelin-starred chef with a passion for British food. Having started his career aged sixteen, he has earned a reputation for honest, seasonal cooking that showcases the very best local produce. He is best known for his Michelin-starred restaurant Trinity in Clapham, alongside a growing portfolio of London restaurants, including his latest opening, Rosina in Wandsworth.
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