Thursday, January 19, 2012

Venison Rissoles

500g of venison mince
2 cloves of chopped garlic
1Tbsp chopped parsley
1 Tbsp chopped marjoram
1/4 cup Almond Meal
½ Tbsp lemon zest
1 Tbsp Moroccan spice rub

Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dust with the Moroccan spice rub and cook small rissoles a well oiled hot plate for 3 minutes each side. Cook larger rissoles for longer, making sure they are cooked through. We made them on the grill. Serve with spinach salad.

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