Wild Finger Food
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- Deer meat, a thrown neck
- 2 small onions
- 2 piece (s) garlic clove (s)
- 75 g bacon, fatter
- 1 roll, from the day before
- 1 egg (s)
- 50 g cheese, (pecorino or parmesan)
- 1 teaspoon mustard, medium hot
- Spice mixture, (wild spice)
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- You turn the deer neck together with the onions, garlic, bacon and the roll through the meat grinder. Then add the venison spice, mustard and egg to this roe deer, mix everything well and season it with salt and pepper.
- Then you shape small balls from the meat dough and put a piece of cheese in the middle.
- You fry the balls in hot oil until crispy and then let them get cold.
- You can do this with a dip, e.g., a fruity pineapple curry mustard.
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