Venison rissoles

I made these whilst making some sausages, so the recipe will also work for that, if you have a sausage maker.
Serve with potatoes or with a salad.

Makes 8 rissoles


  • 225g minced venison
  • 40g minced pork fat
  • 1 cloves of garlic (grated)
  • 1/2 an onion (finely chopped)
  • 1/2 tsp of salt
  • 1/4 tsp freshly ground pepper
  • Bread crumbs (for coating)


Add all the ingredients, except the breadcrumbs, to a bowl and mix well.

Split the mixture into 8. Squash each portion firmly into a ball shape and flatten each ball to form a burger.

Put some breadcrumbs onto a plate and push the rissoles into the crumbs, coating all the edges and sides.

Heat some olive oil, on a low heat, in a large frying pan and cook the rissoles for about 5 minute on each side, until golden in colour, and cooked through.

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