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| 900 Gramm | 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 Gramm | Streaky bacon |
| 1 mittel | onion finely chopped |
| 2 | Cloves Garlic finely chopped |
| 1 Esslöffel | juniper berry ground |
| 4 Esslöffel | flour plain |
| 3 | eggs |
| | Seasoning |
| 1 Esslöffel | Soft brown sugar |
| 1 Esslöffel | thyme fresh |
| 1 mittel | Leek |
| 1/2 x ca. 1/2 Liter | chicken stock |
| 6 Esslöffel | white wine vinegar |
| 1 Esslöffel | Soft brown sugar |
| 25 Gramm | butter |
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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.
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