Tag Archives: cream

venison and potato muffin

VENISON AND POTATO MUFFIN

Oh yes!!! A muffin shaped tapa using venison, potatoes, cream and some other ingredients. How to use meatballs far from a convenctional way? This idea came to our heads while playing with Artemonte Venison Meatballs at Xavi’s, one of the partners in this project. He was thinking more on a cupcake but a glass of red @BodegasMunana 3Cepas helped putting things on my side.

Lets start with the shopping list for 8 of these muffins but take in account quantities will vary depending on the size of your moulds:

  • 500g potatoesvenison and potato muffin
  • 1 red onion
  • 50g onion chives
  • 400g Venison Meatballs, you can use any but I strongly recommend this twist for an smart and tasty touch.
  • 100 ml double cream
  • Salt, pepper and nutmeg
  • 2 tspn EVOO (Extra Virgin Olive Oil)

Preparation:

Grate the potatoes and thinly slice the red onion. Heat the oil in a non-stick frying pan and add the potatoes and onion. Fry at medium heat for about 7 min stirring every couple of minutes.

Meanwhile add salt, pepper and some nutmeg to the cream, heat and simmer for 1 min.

Once the potatoes and onion are done (a bit undercooked), add the previously chopped chives and mix thoroughly. Take the mould and just cover the bottom with the mix.

Place a venison meatball in the middle and fill the mould around with more mix covering the meatball. Pour the cream in the mould; do it slowly so the cream can fill the spaces in between.

Preheat the oven to 200ºC and place the moulds in the middle. venison_and_potato_muffinBake for about 10min until the top is golden.

Serve and enjoy!! In my experience, a glass of red wine was a perfect companion.