Game croquette, Cox apple compote, cream of chestnut with a cranberry vinaigrette


  • 8 Game croquettes (if an appetiser) or 16 (if main course)
  • 4 apples
  • ½ lemon
  • 50g sugar
  • White pepper, black pepper, salt


  • 50g cranberries
  • 60g sugar
  • Cream of chestnuts:
  • 100g mashed potatoes
  • 100g chestnut puree
  • 50g butter
  • 25g game stock


  • 20g chopped chestnuts
  • Oak leaf lettuce
  • Chives

Peel and finely slice three apples. Cook together with the sugar to make a compote. Leave it to cool and add a little lemon juice.

  • Chop the last apple into uneven pieces (about 1.5 cm by 1.5 cm) and leave to soak in lemon water to avoid discolouring.
  • Vinaigrette: bring the cranberries and sugar to the boil and then allow to reduce for about five minutes
  • Chestnut Cream: mix the mashed potatoes with the chestnut purée, add the butter and the game stock and mix to obtain a creamy consistency (tip: if too dry add a little cream). Season with white pepper and salt.
  • Bake the game croquette for 7 mins at 175 °C


  • Draw a thick line across the middle of the plate with the chestnut cream and place the game croquette on top of a little oak leaf salad arranged decoratively.
  • On the other side of the chestnut cream add some dollops of compote and drizzle the vinaigrette on the side of the salad.
  • Garnish with some finely chopped chestnuts and chives. Finally add the marinated apple and season with ground black pepper (one good twist of the mill).

× Tip: with a tasty game or rabbit dish, fish suits the delicious luxury almond croquette perfectly!

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