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.