This dish takes a little longer to prepare but is definitely worth it. Not only as a starter, but the croquettes can also be enjoyed with drinks or on a sandwich with some mustard.
This dish can be made with deer, roe or wild boar
Number of persons: 6
Preparation time: 30 minutes
Cooking time: 240 minutes
- 500 grams of Wild Poulet
- 1 Winter carrot
- 1/2 leek
- 1 clove garlic
- 1 outing
- 40 gr vegetable butter
- 50 gr flower
- 1 hand fresh flat-leaf parsley
- 50 ml vegetable milk
- 1 tl sharp mustard
- 2 el vegetable cream
- 1 sheet of vegetable gelatin
- Egg substitute or three eggs
- 1 sniff nutmeg
- Pepper and salt
- 2 Grapefruits
- Fresh tarragon
- (vegan) Mayonnaise
- Cut the carrot, leek, onion and garlic into large pieces
- Remove the meat from the refrigerator an hour before preparation. Pat it dry and sprinkle with salt and pepper. Place a stew pan on the stove and fry until brown in (vegetable) butter
- Add the vegetables and bring to the boil, then simmer gently for 2 hours until the meat is nice and soft.
- Remove the meat from the pan and cut it into small cubes
- You want to proportion the stock, so throw it through a sieve and collect
- Put 50 grams of butter in a pan until it stops bubbling, add the flour to make a roux, fry for a few minutes until the flour starts to change color slightly.
- Slowly pour in the stock until you have a nice creamy filling, think of a croquette filling...
- Soak the gelatin leaf in water and add it to the roux together with the (vegetable) cream, this ensures that you can roll beautiful croquettes.
- Finely chop the parsley and add it to the meat, mustard, lemon juice and salt and pepper.
- Place this mixture in a container and let it cool for a few hours, preferably overnight.
- When the filling is stiff, you can start rolling the croquettes
- Prepare the following for this: A plate of breadcrumbs, a plate of panko and a container with (vegetable) protein.
- Take some roux with a spoon (here you determine how large the croquettes will be) and roll it in your hands into a croquette. It may help to wet your hands with water.
- Then roll the croquette in breadcrumbs, then egg and then panko.
- Repeat this until you have the number of croquettes you want.
Tarragon-Grapefruit-Mayonnaise + Frying
- Squeeze 1 grapefruit and add a handful of finely chopped tarragon
- Boil this in a small pan until you have a concentrated juice
- In a bowl, add the mayonnaise, grated grapefruit peel of half a grapefruit and the concentrated juice.
- Heat a pan with oil on the stove or use a deep fryer. The fat must be 180 degrees.
- Fry the croquettes until they are nice and golden brown
- Place this on a plate with the mayonnaise and garnish with a slice of grapefruit and a fried tarragon leaf
Wine tip: A strong red wine; A great Bordeaux or a Syrah from the Rhone.