Recipe for Venison and Juniper Rissoles with Sweet and Sour Leeks 
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Yield:
1 servings
Ingredients:
Amount Ingredient
900 gm Minced roe shoulder, (ask butcher to do this, they often sell venison pie mix which is just as good but make sure there is no sinew left in as this dish will not be cooked for very long)
110 gm Streaky bacon
1 med Onion, finely chopped
2 x Cloves garlic, finely chopped
1 tbl Ground juniper berry
4 tbl Plain flour
3 x Eggs
Seasoning
1 tbl Soft brown sugar
1 tbl Fresh thyme
----------------- SWEET AND SOUR LEEKS ----------------
1 med Leek
1/2 pt Chicken stock
6 tbl White wine vinegar
1 tbl Soft brown sugar
Instructions:
Instructions: Fry the bacon, garlic and onion until soft and brown, then add the seasonings and juniper. Mix in well with the meat. Add the flour and eggs to form a stiff paste. Chill. On a floured board roll into rissoles or small cakes and chill until ready to cook.

Sweet and sour leeks:
Finely slice a medium leek into juliennes (matchsticks) and blanch in boiling water for one minute, refresh.

Reduce stock with wine vinegar and soft brown sugar by half. Whisk in a knob of butter and just prior to serving add the leeks.

To serve, fry the rissoles in hot oil for five minutes each side until brown and crisp. Leave in a warm oven for 10 minutes before serving to ensure that the cakes are evenly cooked. Serve on top of the sweet and sour leeks.

NOTES : Makes 8 starters

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