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(approx. 20 servings)
Ingredients
1 Muntjac haunch (approx 1kg)
1 white onion, sliced
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander
3/4 black pepper
5 parsnips
1 tsp salt
1 sachet gelatine
1 pack panko breadcrumbs
eggs, beaten
Flour
Method
Stage 1:
Mix the spices together in a pestle/grinder and place to one side.
Add your sliced onion to the base of your slow cooker and cover with 200ml water.
Smother the muntjac haunch in your spice blend, place on top of the onions and slow cook for 8 hours.
Once cooked, transfer the meat to a tray and shred.
Sieve the juice from the slow cooker into a saucepan and reduce by 1/3. Dissolve 1 sachet of gelatine into the reduction then pour over the meat.
Transfer the meat to a container, allow to cool and then pop it in fridge overnight.
Stage 2:
Fill a saucepan with water, add your parsnips and boil until soft. Drain your parsnips and blend into a puree, adding some cinnamon and cumin. Cover and transfer to one side.
Remove the meat from fridge and shape into small balls with your hand. The gelatin will have set overnight in the fridge, allowing you to shape the balls with ease.
Get three plates or bowls and fill each one with flour, beaten egg and breadcrumbs. You will want to take each bon bon and coat the evenly in flour, egg and breadcrumbs. Repeat this process for all of the bon bons.
Heat some oil in a pan and shallow fry the bon bons until they turn crisp and golden brown.
Remove and allow to rest on kitchen roll to absorb any grease. If you are not eating this immediately, you can keep these in an oven on a low heat to keep warm until you are ready to serve.
Pipe your puree onto a board/plate and place your bon bons on top.
Serve warm.
Ingredients
1 Muntjac haunch (approx 1kg)
1 white onion, sliced
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander
3/4 black pepper
5 parsnips
1 tsp salt
1 sachet gelatine
1 pack panko breadcrumbs
eggs, beaten
Flour
Method
Stage 1:
Mix the spices together in a pestle/grinder and place to one side.
Add your sliced onion to the base of your slow cooker and cover with 200ml water.
Smother the muntjac haunch in your spice blend, place on top of the onions and slow cook for 8 hours.
Once cooked, transfer the meat to a tray and shred.
Sieve the juice from the slow cooker into a saucepan and reduce by 1/3. Dissolve 1 sachet of gelatine into the reduction then pour over the meat.
Transfer the meat to a container, allow to cool and then pop it in fridge overnight.
Stage 2:
Fill a saucepan with water, add your parsnips and boil until soft. Drain your parsnips and blend into a puree, adding some cinnamon and cumin. Cover and transfer to one side.
Remove the meat from fridge and shape into small balls with your hand. The gelatin will have set overnight in the fridge, allowing you to shape the balls with ease.
Get three plates or bowls and fill each one with flour, beaten egg and breadcrumbs. You will want to take each bon bon and coat the evenly in flour, egg and breadcrumbs. Repeat this process for all of the bon bons.
Heat some oil in a pan and shallow fry the bon bons until they turn crisp and golden brown.
Remove and allow to rest on kitchen roll to absorb any grease. If you are not eating this immediately, you can keep these in an oven on a low heat to keep warm until you are ready to serve.
Pipe your puree onto a board/plate and place your bon bons on top.
Serve warm.
