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Crepinettes of Venison with Horseradish




Source of Recipe


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List of Ingredients




CREPINETTES:

2 pounds venison -- chopped
3 slices bacon
1 tablespoon garlic -- chopped
1 tablespoon shallot -- chopped
1-1/2 tablespoons truffle shavings in oil
Salt and pepper to taste

1/2 cup grain mustard
4 each eggs
1 cup flour
4 cups bread crumbs
Oil, for frying

AIOLI
1 lemon -- juiced
4 each egg yolks
2 tablespoons rice wine vinegar
2 tablespoons horseradish
2 teaspoons garlic -- chopped
Salt and pepper to taste
1 cup grapeseed oil



Recipe



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 purée for 1 full minute. Then slowly pour grapeseed oil in to desired consistency and taste.