Venison Bolognese fritters with Parmesan from Great British Chefs - Chef Recipes by Adam Byatt

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Notes about this recipe

  • Eat Your Books

    6 hours chilling

  • Agaillard on October 09, 2016

    I have attempted this twice - everything goes well up to step 6. The meat and vegetable sauce is divine. However after chilling, I can't reach a meatball friendly texture. The first time, I tried anyway, and ended up with very lousy shape "kind of" fritters. The second time, today, I just decided to transform this into a hachis parmentier/sheperd's pie with lovely creamy, mashed potatoes and parmesan on top. Will keep on trying though, if they come through they should be really good! Will try maybe add an egg to the meat mixture as a liaison agent.

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