Game croquettes with tarragon-grapefruit mayonnaise

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

Ingredients

Croquettes:

• 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
• Lemon
• Bread-crumbs
• Panko
• Egg substitute or three eggs
• 1 sniff nutmeg
• Pepper and salt

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 preparation. Pat it dry and sprinkle with salt and pepper. Place a stew pan on the stove and fry until brown in (vegetable) butter
3. Add the vegetables and bring to the boil, then simmer gently for 2 hours until the meat is nice and soft.
4. Remove the meat from the pan and cut it into small cubes
5. You want to proportion the stock, so throw it through a sieve and collect
6. 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.
7. Slowly pour in the stock until you have a nice creamy filling, think of a croquette filling...
8. 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.
9. Finely chop the parsley and add it to the meat, mustard, lemon juice and 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 stiff, you can start rolling the croquettes
12. Prepare the following for this: A plate of breadcrumbs, a plate of panko and a container with (vegetable) protein.
13. 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.
14. Then roll the croquette in breadcrumbs, then egg and then panko.
15. Repeat this until you have the number of croquettes you want.
    
    

Tarragon-Grapefruit-Mayonnaise + Frying

1. Squeeze 1 grapefruit and add a handful of finely chopped tarragon
2. Boil this in a small pan 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 pan with oil on the stove or use a deep fryer. The fat must be 180 degrees.
5. Fry the croquettes until they are nice and golden brown
6. 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.