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Venison Patties

Tasty, unexpected, and really simple — give them a try! Venison patties were once a dish you'd only find up north, but if you can get your hands on this prized meat, the recipe is well worth making. The interplay of tender meat and a crisp, browned crust is a pleasant surprise for guests. Rich in vitamins and minerals, venison is a real find and a great source of nutrients.

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Venison cutlets
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 11 g
Fats 53 % 19 g
Carbohydrates 17 % 6 g
222 kcal
GI: 60 / 0 / 40
  • How do you make venison patties? Rinse the venison well, remove any tough membranes and sinew, and cut it into pieces small enough to fit through a meat grinder. Peel the skin off the pork fatback and cut it into pieces roughly the same size as the meat. Run the prepared meat and fat through the grinder twice. Rinse the raw potato well and peel it. Cut it into small pieces and grind it along with the meat — or, if you prefer, grate it on the fine holes of a box grater. Peel the onion and garlic, cut them into pieces, and run them through the grinder as well; you can also crush the garlic with a press. Pour warm milk (or water) over the stale white bread and let it swell. Once the bread has softened and soaked up nearly all the liquid, you're ready to go on. Gently squeeze out the bread and grind it after the meat. Combine everything, then add the egg and ground allspice. Salt the mixture and stir it thoroughly. Be sure to throw the mixture down against the countertop or a cutting board a few times to give it a smooth, soft texture — that's what makes the patties especially tender and juicy. Pour a little cold water into a bowl and dip your hands in it (so the meat won't stick), then divide the mixture into small portions. Roll each portion into a ball and shape it into a patty. Dredge in flour or breadcrumbs, whichever you prefer. Fry the venison patties in hot vegetable oil for 5–7 minutes per side, until they develop a nicely browned crust. Serve the patties with a side of your choice — boiled pasta, stewed vegetables, any fluffy grain, or mashed potatoes. Enjoy!
  • Note: the wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
  • Every oil is only good up to a certain temperature — its smoke point, above which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for frying, and know which oils to avoid altogether, read more here.
  • If you use a ready-made spice blend, always check the ingredients on the package. These blends often already contain salt — keep that in mind so you don't over-salt the dish.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Bread 'darnitsky' - 206  kcal/100g
  • Premium wheat flour bread - 254  kcal/100g
  • Wheat flour bread of the 1st grade - 226  kcal/100g
  • Wheat flour bread of 2 grades - 220  kcal/100g
  • Wheat bread made from coarse flour - 250  kcal/100g
  • Rye bread from floured flour - 189  kcal/100g
  • Rye bread from wallpaper flour - 181  kcal/100g
  • Protein bran bread - 182  kcal/100g
  • Wheat protein bread - 242  kcal/100g
  • Grain bread - 231  kcal/100g
  • Bread 'doctor' - 232  kcal/100g
  • Bread 'Orlovsky' - 211  kcal/100g
  • Ukrainian bread - 213  kcal/100g
  • Simple loaf - 248  kcal/100g
  • Loaf of premium flour - 265  kcal/100g
  • City rolls made of grade I flour - 254  kcal/100g
  • City bun - 261  kcal/100g
  • Butter roll - 252  kcal/100g
  • Simple steering wheels - 336  kcal/100g
  • Bread - 254  kcal/100g
  • Deer ham - 123  kcal/100g
  • Salt - 0  kcal/100g
  • Allspice - 263  kcal/100g

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