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| | Leftover Hot Game Cutlets
2 tablespoons of butter
1 onion, chopped
1 cup of chopped, leftover partridge, pigeon or pheasant
1 cup of mashed potatoes
1/4 teaspoon of marjoram
2 tablespoons of chutney
2 eggs, beaten
3 to 4 tablespoons of flour, seasoned with salt and pepper
1 teaspoon of oil
1 cup of bread crumbs
Oil for deep frying
one 8 ounce can of tomato sauce
Melt butter in frying pan. Add onion and sauté until translucent. Add to chopped game with enough mashed potatoes to make a firm mixture. Add marjoram, chutney, 1 egg and seasonings. Mold into cutlet shapes; roll in seasoned flour.
Beat the second egg with 1 teaspoon of oil. Brush cutlets with egg oil mixture and coat with bread crumbs.
Heat oil in frying pan. Add cutlets and fry for 3 to 4 minutes or until golden brown. Drain and serve with warmed tomato sauce. Serves 4 |
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