Recipe courtesy of Robert Irvine
Print
Venison Potatoes Brandade
Total:
1 hr 35 min
Prep:
30 min
Inactive:
30 min
Cook:
35 min
Yield:
8 servings of about 3 to 4 appetizers each
Level:
Intermediate
Total:
1 hr 35 min
Prep:
30 min
Inactive:
30 min
Cook:
35 min
Yield:
8 servings of about 3 to 4 appetizers each
Level:
Intermediate

Ingredients

  • 1 pound ground venison
  • 2 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 1 tablespoon chopped fresh rosemary leaves
  • Salt and freshly ground black pepper
  • 2 1/2 pounds potatoes, peeled (5 or 6 medium potatoes)
  • 1/2 cup butter
  • 1/2 cup grated Parmesan
  • 2 tablespoons fresh chives, chopped
  • 1 cup all-purpose flour, to coat
  • 3 to 4 eggs, for breading
  • 1 or 2 tablespoons milk, as needed to mix with eggs, for breading
  • 1 cup fine bread crumbs, to coat
  • Oil, for frying

Directions

In a hot saute pan, brown venison with garlic, onions and rosemary. Drain extra juices off, season with salt and pepper, to taste, and set aside to let cool. Boil potatoes, drain well, and mash with butter. (You want them to be "tight" mashed potatoes.) Add Parmesan and chives to potatoes and let cool. Combine the venison with the potatoes. When mixture is cool enough to handle, you can shape with a mold (such as a 2-inch cookie cutter), or make patties, logs, or small spheres. Bread the brandade in a 3 step process: roll in flour, then dip in egg mixed with milk, then coat with bread crumbs. In a pot of hot oil or a deep fryer, fry until golden brown. Serve warm.

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