Elk Patties with Cabbage and Celery Puree
Elk patties with cabbage and celery puree is a recipe featuring fresh ingredients from the Wild category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g white cabbage
- 0.5 stalk leeks
- 20 g butter
- 1 bay leaf
- 2 allspice berries
- 150 ml dry white wine
- 150 ml Vegetable broth
- Salt
- black pepper (freshly ground)
- 250 g starchy potatoes
- 250 g knolselderij
- 1 stale roll
- 600 g elk meat (shoulder, boneless)
- 1 egg
- 1 tsp medium-hot mustard
- 30 g clarified butter
- 75 g raisins
- 1 tbsp Tomato Paste
- 300 ml meat broth
- 150 ml lukewarm milk
- 40 g melted butter
- nutmeg
Instructions
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1.
Clean the white cabbage, remove the tough core and cut into thin strips or shave. Clean the leeks, halve them, rinse under running water, shake dry and slice into thin strips. In a pot melt the butter and sauté the leeks and cabbage. Add the spices and deglaze with white wine. Pour in the broth, season with salt and pepper, and simmer over medium heat for 40–45 minutes. Meanwhile peel, wash and dice the potatoes and celery. Boil in salted water for about 20 minutes.
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2.
Soak the roll in lukewarm water. Wash the meat, pat dry, cube it and grind through a meat grinder with a small hole plate. Mix the minced meat with the egg, mustard and well-extracted roll, season heavily with salt and pepper. Shape 70 g patties from the mixture and brown them on both sides in hot clarified butter. Reduce heat slightly and finish cooking the patties. Remove from pan and keep warm.
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3.
Add raisins and tomato paste to the pan, let color develop briefly and deglaze with broth. Simmer over medium heat for about 10 minutes. Drain the potatoes and celery, press through a potato masher and blend with milk and butter into a puree. Season with salt, pepper and nutmeg and taste. Plate the patties with cabbage and puree on preheated plates and drizzle with sauce before serving.
