So, thanks to the greatest of all fathers-in-law, we have a steady flow of delicious game meat throughout the winter months. This year, about a month ago, he was able to get a beautiful wild-boar, which we welcomed with arms wide open and with our brains working overtime thinking about recipes.
And so we made a terrific Punchabi roasted wild boar leg. Believe me, that was something. After a feast on meat that made us feel like pre-historic cavemen, we had to face the all-too-usual reality: we couldn’t eat it all and we had leftovers.
What to do when you have meat leftovers and you’re tired of eating -well- meat? Wonder no more! You make, obviously, delicious croquettes.
Ingredients. Serves 8:
For the bechamel
- 200gr meat. In this case, we used the leftover wild boar, but you can use absolutely any meat. Leftovers from stews or grilling make the best meat for croquettes.
- 1 litre of milk warmed at about 80ºC
- 1/2 litre of cooking oil
- 100gr flour (for cooking)
- 1 teaspoon extra virgin olive oil
- 100gr butter
- 1 small onion (about 60r), finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons of SlapSlop Punchabi
- 1 pinch of nutmeg
- Salt and pepper to taste
For the coating
- 2 eggs, battered
- 100gr flour (for coating)
- 100gr bread crumbs
Let’s start with the thick bechamel:
In a big skillet or a stove-top wok over medium-high heat, place the butter and olive oil and, once hot (not smoking hot), place the onion and the garlic and sauté for about 5 minutes until the onion is transparent and slightly caramelised
Add the meat and cook until the flavours are nicely blended. About 3-4 minutes.
Add the 100gr of flour and cook well. The mix should be nice and brown and there should be no remaining taste or smell of raw flour. About 5 minutes. Add the Punchabi and the nutmeg.
Add the hot milk carefully, in about 200ml intervals and whisk thoroughly. Keep adding all the milk until the mix is nice and smooth. Add salt and pepper to taste. Don’t stop whisking!!
Once the bechamel is nice and smooth, place on a try and cool down. The mix should be chilled, as it is easier to handle.
With the thick and chilled bechamel, start shaping the croquettes. You can make them as big as you want but, to me, the best size is something around 7x4cm and about 50gr.
Now coat each croquette “ball” over flour (shake out the excess), battered egg and bread crumbs and set aside.
In a sauce pan or small pot (or electric frier), heat up the oil until right before it smokes and start dropping the croquettes in small batches. Cook for about 3 minutes. Until golden brown.
Take the croquettes out of the oil and place over a kitchen paper, soaking all the excess oil out.