Venison Patties

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February 13, 2015 by Smock Alley

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Wednesday 18th February is the beginning of our Collaborations Festival, 3 weeks of exciting theatre, comedy and music. Among these talented, attractive and brave performers, Smock Alley will be presenting a Comedy Brunch and a Music Brunch, essentially chow and chuckles, or chow and chunes. Or tunes if you aren’t down with it. Whatever it is nowadays.

We’re offering patties, coddled eggs, corn fritters, homemade ketchup and potato hash. One must add the preface ‘potato’.

But we’re not doing any old patties, no thank you Ma’am. We’re doing patties 17th/21st Century stylee. Why? Cos that’s a why!

From the 1650’s comes a recipe for fried meatballs, using cold shredded meat, egg yolks, breadcrumbs and flavours such as rosewater, mace, cloves. We are going to eschew the rosewater, it gives the author flashbacks of heaving bosoms and Aunties.

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The week that was in it, we had some cold venison laying around, natch! Shredding it finely with a sharp knife, we mixed 200g of it with 1 full egg and 1 egg yolk. Adding 2 tablespoons of breadcrumbs, a teaspoon of thyme leaves and a tablespoon of our very own fig and cranberry chutney, we mixed it well adding some salt and pepper and rolled into meatballs, then pressing down to produce a patty.

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Leave to firm in the fridge for 30 mins or so, and when holding there shape sufficiently fry in a mixture of oil and butter for about 3 minutes a side.

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Hey presto, venison patties. Serve with a pinch of sea salt and a dash of Tabasco, or as we will be doing, with our homemade tomato ketchup. I’ve said it before and I’ll say it again, delish.

For info on our brunches, you can find all the info you need on Which is a website on the internet.


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