Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 pounds venison -- chopped

  2. 3 slices bacon

  3. 1 tablespoon garlic -- chopped

  4. 1 tablespoon shallot -- chopped

  5. 1-1/2 tablespoons truffle shavings in oil Salt and pepper to taste

  6. 1/2 cup grain mustard

  7. 4 each eggs

  8. 1 cup flour

  9. 4 cups bread crumbs Oil, for frying AIOLI

  10. 1 lemon -- juiced

  11. 4 each egg yolks

  12. 2 tablespoons rice wine vinegar

  13. 2 tablespoons horseradish

  14. 2 teaspoons garlic -- chopped Salt and pepper to taste

  15. 1 cup grapeseed

Instructions Jump to Ingredients ↑

  1. Preparation : CREPINETTES Combine first 6 Ingredients in a bowl, cover and marinate 1 hour in refrigerator. Grind in meat grinder. Reserve. Mix mustard and eggs. Form loose 1.5 ounce patties, dredge them in flour then egg mixture, then bread crumbs. Fry in 350 degree olive oil or vegetable oil until golden brown. Put on paper towels to drain. Serve with a drizzle of the Aioli (method below) and a sprinkle of fresh chives. AIOLI In a blender or food processor combine all ingredients except oil and pure for 1 full minute. Then slowly pour grapeseed oil in to desired consistency and taste. (I like mine to stay a little tangy)

Comments

882,796
Send feedback