Serves: 6 Preparation: 25 minutes Time to cook: 4 hours
500g raw venison trimmings
200mls game stock, veal, beef or chicken
100mls red wine
4 juniper berries
½ stick cinnamon
2 bay leaves
350g potatoes, peeled, cooked and mashed
50g
3 tbsp chopped parsley
100g flour
100g bread crumbs, fresh or dried
3 whole eggs
200mls vegetable oil for frying
1 egg yolk
1 tsp english mustard
¼ tsp turmeric powder
¼ tsp ground ginger
½ tsp soft brown sugar
20mls cider vinegar
100mls rape seed oil
Cooking time 4 hours plus 10 minutes for frying
Place the venison trimmings into a roasting dish and pour over the stock and the red wine. Add the Juniper berries which need to be squashed to release the flavour, the cinnamon stick, the bay leaves and salt and pepper. Cover the dish tightly with foil and place into a 140°c oven until tender enough to be finely shredded once cooled. This should take about 3-4 hours.
While your venison cooks, you can peel, cook and mash your potatoes. Add the butter while hot and leave to cool.
Once the Venison is cooled finely shred it and mix with the cooked and cooled mash potatoes and chopped parsley.
Prepare the pane (flour, egg and breadcrumbs) into 3 separate bowls.
Split the croquette mix into 12 pieces, each of even size and mould into short cylinders. Place the first into the flour, then the egg and finally into the breadcrumbs. I then tend to go back into the egg and again in to the breadcrumbs to get a really good crispy coating.
These are now ready to be fried when you are ready.
Mix the egg yolk with the turmeric powder, ginger, english mustard and sugar. Mix with a sauce whisk well before adding the vinegar. Start to very slowly add the oil, whisking all the time until all the oil has been incorporated and a nice thick mayonnaise forms. Season with salt and a little pepper, if needed.
Heat your oil to 180°c. When hot, gently place in the first batch of croquettes, depending on the size of your fryer or pan. Fry until golden brown on all sides. Remove from the oil and remove the excess fat with kitchen roll. Season with sea salt and serve the Piccalilli Mayo.