Martinmas Steaks |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-4 | |||||||||
| INGREDIENTS: | ||
| 1/2 lb (225g) boned shoulder meat of venison | 1/4 lb (125g) belly of pork | 1 tablespoon finely chopped onion |
| salt and freshly ground black pepper | 1 tablespoon breadcrumbs | 1 lightly beaten egg |
| 2 tablespoons cooking oil | pinch of powdered mace | FOR THE GARNISH: 2 oz (50g) butter |
| 1 teaspoon finely chopped chives | 1 teaspoon finely chopped parsley | redcurrant jelly |
| 4 lemon wedges | ||
| 1 | Mince the meats very finely, then add the onion, salt, pepper, breadcrumbs and finally, when all the ingredients are evenly mixed, the egg. Shape into 4 cakes about 1-1/2 inches thick and fry on both sides in the hot but not smoking oil. Meanwhile work the butter with the parsley and chives and divide into 4 portions. Serve the Martinmas steaks with a pat of the herb butter and a lemon wedge with each and redcurrant jelly in a sauce boat. |