Recipe: Venison Rissoles

Rissoles are a staple in many European and even South Asian cuisines. Some variations feature a breading or coating on the outside, which is then often deep-fried. Here, the slightly flattened patties have the breadcrumbs incorporated into the meat mixture and are fried in the pan on the stovetop or on an open fire.

These come together quickly and will easily please the entire family. On their own, in a bun, on a salad, in a wrap, hot or cold, it’s the perfect hunting camp meal or snack with a blend of proteins and carbohydrates.

Ingredients

• 1 ½ lbs. ground venison
• 1 large onion, minced
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup breadcrumbs
• 2 Tbsp fresh herbs, chopped (combine any of tarragon, chives, thyme, oregano, parsley)
• 1 Tbsp ketchup
• 1 Tbsp Worcestershire sauce
• 2 Tbsp milk or cream
• ½ tsp cracked black pepper
• 1 tsp salt or beef bouillon paste or powder
• 3 Tbsp oil, for frying

Directions

1. Add the venison, onion, garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, milk, pepper, and salt or bouillon to a large mixing bowl. Use your hands to combine and roll the mixture into portions the size of golf balls. Flatten using the palm of your hand to form the rissoles. Wet your hands with cold water in between making patties to prevent meat from sticking to your hands.
2. Heat the oil in a large cast iron frying pan over medium heat. Cook the rissoles in batches for 8-10 minutes until browned and cooked, turning once halfway through. Set the rissoles aside on a plate.
3. If desired, prepare pan drippings by adding 2-3 tablespoons of water to the hot pan and scrape the fond (the brown bits of culinary gold) off the bottom of the pan. Use a spoon to drizzle the pan juices over the rissoles and serve the patties with your favorite sides.

Chef’s Tips

Use a box grater or food processor to quickly mince the onion and garlic.

Prepare the rissoles mixture and freeze the uncooked rissoles in an airtight container or bag for up to two months ahead of time. When ready to cook, thaw the rissoles in the fridge overnight and place on the counter for 30 minutes to bring to room temperature prior to frying.