Wild Venison Bubble and Squeak Cakes
Pan-fried potato and cabbage cakes with chopped cooked wild venison, served with eggs and tomato chutney.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 250 g cooked wild venison steak, finely chopped
- 500 g cold mashed potato
- 200 g cooked cabbage, well drained and chopped
- 5 eggs
- 30 g plain flour
- 30 ml rapeseed oil
- 80 g tomato chutney
- 10 g parsley, chopped
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Steaks
Method
Check the cooked meat, potato and cabbage were cooled and chilled within 1–2 hours, are under 48 hours old and have not been reheated before. Squeeze excess water from the cabbage.
Mix the potato, cabbage, venison, one beaten egg, half the flour, parsley, salt and pepper. Form eight even cakes about 2 cm thick and dust with the remaining flour.
Heat 20 ml oil in a large frying pan over a medium heat. Cook the cakes in two batches for about 4–5 minutes per side until golden, keeping the first batch hot in a low oven.
Test several cakes in the centre with a clean thermometer. They must be piping hot and reach 70°C for 2 minutes; lower the heat and extend cooking if the outside colours too quickly.
While the final batch cooks, use the remaining oil to fry the other four eggs in a second pan until whites and yolks are set.
Serve two cakes per person with an egg and tomato chutney. Eat immediately; do not save the reheated cakes for another meal.
Storage
Use only leftovers that were cooled and refrigerated within 1–2 hours at 5°C or below, are less than 48 hours old and have not already been reheated. This recipe reheats them once. Cook only the amount needed, eat immediately and discard anything remaining; do not cool and reheat it again.
