level: easy
Preparation time: 2 days (the dough has to rest)
As we announced in the previous recipe where we made a fallow deer hock broth, now it’s time to make the croquettes. Although the video recipe shows the preparation of the fallow deer hock croquettes dough in the Thermomix, here we will leave written both the preparation in the Thermomix and the traditional preparation.
No matter how we make the dough for these fallow deer shank croquettes, the result will be the same, croquettes full of flavor and very easy to make. If they come out a lot, they can always be frozen. Once frozen, when we want to fry the croquettes, we will leave them out of the freezer for a while so that they lose their cold a bit and all that remains is to fry them in abundant hot oil.
Ingredients
To prepare the fallow deer hock croquettes recipe we will need the following ingredients:
The meat of the fallow deer hocks that we reserve from the broth
The meat of the ham bones
50 grams of butter
50 gr of extra virgin olive oil
180 gr of wheat flour
300 grams of milk
300 gr of fallow deer hock broth
Salt
Ground pepper
Nutmeg
For the breading, flour, eggs and breadcrumbs
oil for frying
Preparation of the recipe in Thermomix
We put the meat and the ham, in the Thermomix glass, without any bones and give a few turbo blows.
We reserve the meat in a bowl.
Without the need to wash the Thermomix glass, we add the onion, peeled and cut into quarters.
Add the butter and oil.
We select 4 minutes, 100 degrees of temperature, speed 4.
Add the flour around the blades.
We select 3 minutes, 100 degrees of temperature, speed 4.
Add the milk and broth. We select 10 seconds speed 6 so that it binds well.
We incorporate half of the minced meat we have.
Season and add a little nutmeg.
We select 9 minutes, varoma temperature, speed 2.
Add the rest of the meat and mix with a silicone spatula.
We transfer the dough of the croquettes to a tray and let it cool, it is better to leave it overnight.
Prepare a plate with beaten eggs, another with flour and another with breadcrumbs.
We are pinching the dough, we give the shape of croquettes and we go through flour, beaten egg and grated bread.
When we have all the breaded croquettes, all that remains is to fry them in batches in plenty of extra virgin olive oil.
Once the croquettes are golden, drain well and serve.
Preparation of the recipe in a traditional way
We remove the bone from the meat and chop it very fine with the help of a knife. On board it is very comfortable and fast. We booked.
Chop the onion finely and put it in a large skillet with the oil and butter. Let the onion become tender over low heat.
Add the flour and stir with a wooden spoon.
When we have the flour a little toasted, we incorporate the milk and the previously strained broth.
We begin to stir so that everything is integrated.
Season with salt and pepper, add nutmeg and add the minced meat.
We will be stirring with a wooden spoon until we have a dense, fine and lump-free dough.
Transfer the dough to a tray and let it rest overnight.
Prepare the egg, flour and breadcrumbs.
We make the croquettes and we go through the flour, the beaten egg and the grated bread.
When we have all the breaded croquettes, we fry them in batches in plenty of extra virgin olive oil.
Conclusion
Croquettes are always a great ally. It gets us out of a lot of trouble if we have croquettes ready to fry and serve in the freezer.
They solve a second course for us, they are perfect to serve as an appetizer and we will surprise our friends and family with croquettes full of flavor. The meat of the fallow deer shank is a fine, tender and very appetizing meat. It has been a total success to use this fallow deer meat from Artemonte to make these croquettes. The croquettes were juicy, with a smooth and rich flavor. They do not become heavy when eating. A true delight.
