Recipe for Venison Rissoles with Redcurrant Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE RISSOLES ----------------
500 gm Venison mince, (1lb)
1 sm Onion, grated
2 x Cloves garlic, skinned and crushed
4 tbl Roughly chopped pistachios
Finely grated zest and juice of 1 lemon
50 gm Fresh brown breadcrumbs, (2oz)
2 tbl Oil
----------------- FOR THE SAUCE ----------------
1 tbl Balsamic vinegar
Finely grated zest and juice of 1 lemon
Instructions:
Instructions: Mix together the venison mince, onion, garlic, pistachios, rind and juice of the lemon and the breadcrumbs.

With dampened hands, shape into 18 small sausage shapes. Chill in the refrigerator for 30 minutes.

Heat the oil in a frying pan add the rissoles and fry for 8-10 minutes.

Drain on absorbent kitchen paper and keep warm.

Meanwhile, heat all the sauce ingredients in a pan until the liquid stage.

Serve poured over the rissoles.

NOTES : An ideal supper meal to serve with either pappardelle or rice.

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