Game croquettes with tarragon-grapefruit mayonnaise

These luxurious game croquettes, made with venison, roe deer, or wild boar, are a true treat. With their creamy, flavorful filling and crispy breading, they're well worth the long preparation process. Whether served as an appetizer, with drinks, or on a roll with mustard, these croquettes bring luxury and flavor to any occasion. The refreshing tarragon-grapefruit mayonnaise adds a unique twist, perfectly balancing the rich flavors.

This dish can be made with venison, roe deer or wild boar

Number of persons: 6

Preparation time: 30 minutes

Cooking time: 240 minutes

Ingredients

Croquettes:

• 500 grams of game chicken ( deer , roe deer , or wild boar )
• 1 winter carrot
• 1/2 leek
• 1 clove garlic
• 1 outing
• 40 gr vegetable butter
• 50 gr flower
• 1 little hand fresh flat-leaf parsley
• 50 ml plant-based milk
• 1 fluorescent sharp mustard
• 2 el vegetable cream
• 1 sheet of vegetable gelatin
• Lemon
• Bread-crumbs
• Panko
• Egg replacer or three eggs
• 1 pinch nutmeg
• Salt and pepper

Garnish:

• 2 Grapefruits
• Fresh tarragon
• (vegan) Mayonnaise
  
  

Preparation method

1. Cut the carrot, leek, onion and garlic into large pieces
2. Remove the meat from the refrigerator an hour before cooking. Pat it dry and season with salt and pepper. Heat a Dutch oven and brown it in (vegetable) butter.
3. Add the vegetables and 1 litre of water and bring to the boil, let it simmer for 2 hours until the meat is nice and tender.
4. Remove the meat from the pan and cut it into small cubes
5. You want to reduce the stock so throw it through a sieve and collect it
6. Heat 50 grams of butter in a pan until it stops bubbling, add the flour to make a roux, cook for a few minutes until the flour starts to brown slightly
7. Gradually add the broth until you have a nice creamy filling, like a croquette filling...
8. Soak the gelatine leaf in water and add it to the roux together with the (vegetable) cream. This will ensure that you can roll nice croquettes.
9. Finely chop the parsley and add it together with the meat, mustard, lemon juice, salt and pepper.
10. Place this mixture in a container and let it cool for a few hours, preferably overnight.
11. When the filling is nice and stiff, you can start rolling the croquettes.
12. To do this, prepare the following: A plate of breadcrumbs, a plate of panko and a bowl of (vegetable) protein.
13. Using a spoon, take some roux (this will determine the size of the croquettes) and roll it between your hands into a croquette shape. Wet your hands with water can help.
14. Then roll the croquette in breadcrumbs, then egg and then panko.
15. Repeat this until you have the number of croquettes you want.
    
    

Dragon-Grapefruit Mayonnaise + Frying

1. Squeeze 1 grapefruit and add a handful of finely chopped tarragon
2. Boil this in a small saucepan until you have a concentrated juice
3. In a bowl, add the mayonnaise, grated grapefruit peel of half a grapefruit and the concentrated juice.
4. Heat a small pan of oil on the stove or use a deep fryer. The fat should be 180 degrees Celsius.
5. Fry the croquettes until they are golden brown.
6. Place these on a plate with the mayonnaise and garnish with a slice of grapefruit and a fried tarragon leaf
   
   

Wine tip: A robust red wine; a large Bordeaux or a Syrah from the Rhone.