Crispy fried cakes made from smoked venison trotters. Makes about 12 1 oz portions.
Trotter cooking time1d
Cuisine: American, French
Keyword: Offal, Trotters, Venison
6ozfinely mincedcooked venison trotter, warmed (see recipe)
Fresh chopped Italian Parsleyto taste
Fresh ground black pepperto taste
Lemon zestto taste
1small clove garlic grated or mashed to a paste
Kosher saltto taste
All purpose flouras needed
1cupbreadcrumbs like pankopulsed in a food processor
Mix the trotter cake ingredients, then taste a tiny bit, and adjust the seasoning for lemon zest, salt and pepper until it tastes good to you.
Pack the mixture into a mold like a loaf pan lined with cling film and refrigerate until rock solid, at least a few hours. Unmold the trotter loaf and slice into cubes or fry-able morsels.
Toss the pieces of trotter loaf with flour, then dip in egg and toss in breadcrumbs. Chill the cakes to firm them, alternately they can be frozen, and then deep fried from frozen which will ensure the crust stays crisp, since after a few days in the fridge the breadcrumbs will get soft.
Deep fry the trotter cakes until golden (350F is good, although I don’t usually use a thermometer). Alternately, you can shallow fry them in a cast iron skillet. Allow the cakes to cool for a moment on a paper towel before putting on a plate or eating.
Serve with lemon wedges or a zingy dip like aioli. And be careful not to burn yourself, since trotter cakes can be deliciously molten.