Donut with curry of venison muscle

Name: Donut with curry of venison muscle
Ingredients: 1 Dried yeast; 60 ml lukewarm water; 400 g Flour; 2 Sugar; 1 Salt; 2 Unsalted butter; 240 ml Water; 1 Oil; 250 g venison muscle cut into pieces; 2 units.items small onions (finely chopped); 1 units.items Sweet potato; 300 ml Stock; 2 units.items carrots (diced); 2 units.items potatoes (diced); 1 units.items apple grated; 1 Honey; 2 Japanese curry roux; 1 Balsamic vinegar; 1 units.items onion (finely chopped); 2.5 centimeter of ginger (grated); 175 ml raspberry or cider vinegar; 140 g brown sugar; 2 units.items garlic cloves (sliced); 0.5 Ground cinnamon; 0.5 ground coriander; 0.5 ground allspice; 1 units.items dried red chili; 4 units.items pears diced (with skin); Blueberries; 1 units.items Egg

Donut filled with a curry of venison muscle with pear chutney.

This donut is filled with the 'trimmings' of venison muscle that have been prepared into a curry. The chef serves pear chutney with this filled donut.

Ingredients

1Dried yeast

60mllukewarm water

400gFlour

2Sugar

1Salt

2Unsalted butter

240mlWater

1Oil

250gvenison muscle cut into pieces

2units.itemssmall onions (finely chopped)

1units.itemsSweet potato

300mlStock

2units.itemscarrots (diced)

2units.itemspotatoes (diced)

1units.itemsapple grated

1Honey

2Japanese curry roux

1Balsamic vinegar

1units.itemsonion (finely chopped)

2.5centimeter of ginger (grated)

175mlraspberry or cider vinegar

140gbrown sugar

2units.itemsgarlic cloves (sliced)

0.5Ground cinnamon

0.5ground coriander

0.5ground allspice

1units.itemsdried red chili

4units.itemspears diced (with skin)

Blueberries

1units.itemsEgg

1Milk

Panko

Preparation

Mix the yeast into the warm water and let it stand for 10 minutes.
Combine the flour, sugar, salt, melted butter, and water to form a dough.
Knead the dough on a lightly floured surface for about 10 minutes.
Place the dough in a greased bowl, cover with plastic wrap, and let rise until doubled in size, about 60-90 minutes.
Punch down the dough and knead for 2 minutes.
Return the dough to the bowl and let it rise again.
Punch down the dough and knead for 2 minutes.
Cut the dough into 8 pieces and set aside.

Heat the oil in a large pan. Add the venison and brown it on all sides. Set the meat aside.
Add the onions and sauté until soft. Return the meat and deglaze with venison stock and balsamic vinegar.
Bring to a boil, reduce the heat, and simmer, covered, until the venison falls apart, about 1 hour.
Add the carrots, potatoes, apple, honey, and curry roux. Add stock until everything is covered. Stir until the curry roux is completely dissolved.
Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 20 minutes. Turn off the heat and let cool.

Combine all ingredients (except the pear and blueberries) in a pan. Add a generous pinch of salt.
Slowly bring to a boil, stirring constantly to ensure the sugar dissolves.
Add the pear and blueberries and continue cooking until the mixture reaches the consistency of thick jam.

Crush the curry into a paste.
Mix the egg with the milk in a bowl.
Roll out a piece of dough into a 15 cm circle and place a spoonful of curry in the center.
Brush the edge of half the dough with some of the egg mixture and fold the dough over the filling. Press the edges firmly.
Brush the finished donuts with the egg mixture and then roll them in panko breadcrumbs so they are coated.
Cover the breaded donuts with plastic wrap and let them rise while you heat the oil.
Heat the oil in a pan.
Place the donut in the oil and fry until golden brown on both sides, about 60-90 seconds per side.
Place the donut on some kitchen paper to drain while it cools.
Serve with the pear chutney.