Puff Pastry Fritters W. Game – Rissole Au Salpicon De Gibi

Preparation – Roll out half-leaf dough and cut out round cookies of 14 cm ø and put them to cool – Boil game stock a little, bind with cornflour – Chop shallots finely – Rinse mushrooms, cut into cubes – Roast game meat (maybe leftovers) cut into cubes – Beat egg to coat.

Preparation – Sauté shallots in butter – Add mushrooms, extinguish with cognac, almost reduce liquid – Add game meat – Fill up with game stock, cook quite thick – If necessary, thicken with cornflour, season with salt and pepper – Cool the filling – Brush the edges of the pastry of the puff pastry cookies with egg – Spread filling evenly on one half of the pastry, while leaving an edge free – Fold the uncovered dough over the filling – Press the edges slightly smooth with a dinner fork – Brush the doughnuts with egg, prick with a fork – Bake at 200 C in the oven or confectioner’s for 20 to 30 min. Bake at 200 C or in a confectioner’s oven for 20 to 30 minutes – Arrange on a paper plate and garnish with parsley.

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