Posted on: 12th Jan 20 at 12:46 pm by Realtree Global
I love party snacks!! I love them so much that I don’t even need to be at a party to enjoy them. Whether it is a sausage roll, cheese, pineapple and picked onion on a cocktail stick or a slice of quiche, I will eat it and I will eat ALOT of it. I really love food that you can devour in one bite so I thought I would think outside of the box and make something a little bit different and I made these lovely Moroccan Muntjac Bon Bons.
These little balls of heaven are pure indulgence and the process will take two days so be prepared to plan ahead when making these. Stage one involves the blending of spices and slow cooking your meat, whilst stage two takes place the following day and is when everything comes together. Do not panic, this is an easy dish to make and when the spices start to fill your kitchen and waft through your house, you will be glad you made these. The spice blend is a real treat to make too, with each component bringing a warm sweet aroma that isn’t too overpowering and really compliments the venison.
As you can tell by the title, I used Muntjac venison but if you don’t have any then, by all means, use whatever venison you have available. As I live in Scotland, Muntjac is not readily available so I ordered some from Hanks Meat & Game, who are based in Ross-On-Wye and what is even better…they deliver all across the UK. What I love about Muntjac is that it is a flavoursome and delicate venison. It melts in your mouth and that is why I opted for Muntjac in this case.
With the shooting season in full effect, these would be ideal for elevenses and with the festive period sneaking up on us, these would work incredibly well as a Christmas Party nibble. I will add that these are incredibly moreish so you may want to double your ingredients and make more than required. What’s even better is that once the meat has cooled and you have shaped tem into balls, you can freeze them for another day.
Give these a go and let me know what you think: (approx. 20 servings)
Mix the spices together in a pestle/grinder and place to one side.
Add your sliced onion to the base of your slow cooker and cover with 200ml water.
Smother the muntjac haunch in your spice blend, place on top of the onions and slow cook for 8 hours.
Once cooked, transfer the meat to a tray and shred.
Sieve the juice from the slow cooker into a saucepan and reduce by 1/3. Dissolve 1 sachet of gelatine into the reduction then pour over the meat.
Transfer the meat to a container, allow to cool and then pop it in the fridge overnight.
Fill a saucepan with water, add your parsnips and boil until soft. Drain your parsnips and blend into a puree, adding some cinnamon and cumin. Cover and transfer to one side.
Remove the meat from fridge and shape into small balls with your hand. The gelatin will have set overnight in the fridge, allowing you to shape the balls with ease.
Get three plates or bowls and fill each one with flour, beaten egg and breadcrumbs. You will want to take each bon bon and coat the evenly in flour, egg and breadcrumbs. Repeat this process for all the bon bons.
Heat some oil in a pan and shallow fry the bon bons until they turn crisp and golden brown.
Remove and allow to rest on kitchen roll to absorb any grease. If you are not eating this immediately, you can keep these in an oven on a low heat to keep warm until you are ready to serve.
Pipe your puree onto a board/plate and place your bon bons on top.
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