Preparation
Soak the gelatin in plenty of cold water.
Melt the butter in a saucepan and stir in the flour to form a roux. Let this mixture cook on a low heat for a few minutes while stirring.
Gradually add the stock and stir well each time until the sauce thickens. Then mix the finely chopped reegoulash into the sauce and let it simmer for about five minutes, stirring.
Remove the pan from the heat and stir in the squeezed gelatin. Season the ragout with salt and pepper. Pour the mixture into a deep plate rinsed with cold water and let it set in the fridge.
Beat the egg with two tablespoons of water in a deep plate. Place the breadcrumbs in a second plate.
Divide the stiffened ragout into six portions for croquettes and shape into the desired shape with slightly damp hands. Dip them first in the egg and then in the breadcrumbs. Repeat this again for a firm crust. If you use breadcrumbs and panko, roll the croquettes first in the breadcrumbs and the second time in the panko.
Let the croquettes rest for about twenty minutes so that they firm up and can dry slightly.
Heat frying oil to 180 °C and fry the croquettes for about five minutes until golden brown and crispy. Drain them on kitchen paper.
Serve the roe deer croquettes on a plate.
Ingredients
For about 6 croquettes
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1 sheet of gelatin (7 g)
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30 g butter
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30 g flour
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2 dl vegetable stock
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350 g reegoulash
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salt and pepper
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1 egg
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± 7 tablespoons breadcrumbs or breadcrumbs (or 3 tbsp breadcrumbs and 4 tbsp panko)
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frying oil
