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Ingredients  

  • 350 g venison chorizo mix (see additional recipe linked below)

For coating the bon bons

  • breadcrumbs, flour and beaten egg

Green sauce

  • a handful parsley, basil and mint
  • t tsp capers
  • 1 small garlic clove, very finely chopped
  • 2 tsp Dijon mustard
  • 150 ml good olive oil
  • 3 tsp cider vinegar

Instructions

Venison mix

  • Begin by making your venison chorizo mix
  • Then roll your chorizo into little balls, about the size of those large marbles you used to get at school – something about half the size of a squash ball, a good teaspoon full or thereabouts. Pop them in the fridge on a plate or in a tub to set up nicely before rolling them in the flour, then the beaten egg and finally in the breadcrumbs – again you can set them aside either in the fridge if you intend to cook them later on or just popped to one side as the oil heats if it’s all happening now – it’s a good idea to take them from the fridge 15 minutes before you want to cook them.

Green sauce

  • Throw together the green sauce by chopping all the herbs and the capers, mixing them with the oil, garlic, mustard and vinegar to make a kind of thick, herby dressing – AKA green sauce or salsa verde

To cook

  • Heat around 3 cm of sunflower oil in a medium sized pan and pop it on the stove over a moderate heat – allow the oil to come up to around160 degrees C for good frying and pop around 6 balls at a time into the hot oil, fry them until golden and firm then lift them out using a slotted spoon and rest them on a clean tea towel to absorb any excess oil.
  • Continue cooking them in small batches until they are all cooked and then remember to turn off the heat!
  • Season them lightly with flaky salt and smoked paprika and serve them with the green sauce as a dip. Be prepared for them to cause fights and arguments amongst your guests – they are THAT good.