- Mashed Potatoes
8 large Yukon Gold potatoes peeled and cubed
½ cup heavy cream-room temperature
1 stick butter-room temperature
Cajun Seasoning to taste (I prefer Kary’s Roux Cajun Seasoning)
½ lb ground venison
¼ cup shredded Monterey Jack cheese
Cajun Seasoning to taste
1 tablespoon water
2 cups plain bread crumbs
Enough canola oil to cover ¾ of boulette
- Mashed Potatoes
- Boil the potatoes until they are fork tender
- Drain potatoes and place into a large mixing bowl
- Add cream and butter
- Mash potatoes until there are no lumps
- Place parchment paper over cookie sheet and spray with non-stick spray
- Refrigerate for at least 45 minutes to cool. This step is important to make boulettes
- For Filling and Frying
- Brown ground venison in skillet and season to taste
- Let cool and mix with cheese
- Roll filling together and make into golf ball sized balls
- Heat oil to 350 degrees Fahrenheit
- Spray your hands with cooking spray to avoid potatoes sticking
- Scoop chilled mashed potatoes off of the cookie sheet with a large spoon and place into your hand. This should encompass your entire hand
- Place the “filling ball” into the mashed potatoes and roll around until the filling is completely covered with mashed potatoes. You shouldn’t be able to see the filling at all. Place all completed boulettes on plate
- Crack eggs into bowl, mix with water, and whisk thoroughly.
- Help yourself by setting up the “frying station” in order…egg wash, bread crumbs, oil
- Place the boulettes into the egg wash and roll around to completely cover.
- Roll the boulettes into the bread crumbs to completely cover.
- Gently place boulettes into your heated oil and fry until golden brown. Flip the boulette once during this process to ensure the entire boulette is completely cooked.