Mini Croquette Filled With Venison Rendang

Ingredients

5	kg	venison stewing steak
15	g	ground cumin
15	g	coriander seeds
15		roasted candlenuts
6	cm	fresh galangal
6	cm	fresh ginger
15	cloves	garlic
6		onions, coarsely chopped
1	tbsp	trassi (shrimp paste)
10		lomboks (chilli peppers)
3	stalks	lemon grass
1	tbsp	palm sugar
5	cans	coconut milk
6		Indonesian bay leaves
10		kaffir lime leaves
250	g	clarified butter
300	g	flour
As needed:		gelatin
		egg white/flour/panko for coating

To make the bumbu, roast the cumin and coriander in a frying pan.
Put in a blender together with the candlenuts, galangal, ginger, garlic, onions, shrimp paste, and chilli peppers and grind into a fine paste.
Gently fry the bumbu mixture in a heavy-bottomed pan to release all the flavours.
Add the meat and mix in carefully.
Crush the lemongrass with a chef's knife.
Now add the coconut milk, palm sugar, lemongrass, bay leaves, and kaffir lime leaves.
Bring to the boil and leave to gently simmer in a covered pan until done. Stir regularly to prevent the mixture from burning.
Remove the meat from the sauce and take out the leaves and lemongrass. Keep the cooking liquid for the salpicon.
Briefly grind the meat in the food processor using the butterfly whisk.
Make a salpicon from the clarified butter, flour, and sauce.
Add some gelatin if you want a thicker salpicon.
Add the salpicon to the meat and then set aside in the refrigerator to firm up.
Shape the salpicon into neat balls and coat with the flour, then the egg white, and lastly the panko.
Deep-fry the croquettes at 180°C and then drain on kitchen paper.