Potted venison
By: Mike Robinson From: Good Food Live
-
Potted venison
- Prep time:
- 25 mins, plus 2 hrs chilling
- Cook time:
- 3 hrs
- Serves:
- 6
For a luxurious starter try Mike Robinson's richly flavourful version of a traditional British dish, made here with venison
Ingredients
- 125g rashers of streaky Bacon, smoked, dry cured rashers, rinds removed and tied into a bundle with string
- 50g Butter
- 1 large clove Garlic, crushed
- 120ml port
- 4 Juniper berries, crushed
- 0.5 tsp Pepper, coarsely ground
- 1 blade mace
- 375 g Venison steaks, boned shoulder or leg, trimmed and cut into 2cm cubes
- 1 bouquet garni, (made up of a sprig of thyme, bay leaf, sage leaves and a strip of lemon rind)
- 150g clarified butter, (ghee)
To garnish
- 6 Bay leaves
- 6 pinches Black peppercorns
- 6 pinches Redcurrants
To serve:
- 12 slices Melba toast
- 1 handful Watercress
- 1 jar Piccalilli
Method
1. Preheat the oven to 170ºC/gas 3.
2. Coarsely chop the trimmed bacon rashers. Place the chopped bacon, bacon rinds, butter, garlic, port, juniper berries, black pepper, mace, venison and bouquet garni in a casserole dish.
3. Cover and bake in the oven for 2-3 hours until the venison is extremely tender. Discard the bacon rinds, mace and bouquet garni.
4. Blend the venison mixture in a food processor until it forms a smooth paste.
5. Divide the paste among 6 ramekins. Leave to cool, then refrigerate for at least 2 hours.
6. Pour the melted clarified butter over he venison mixture to the depth of 5mm, cool and leave it to set in the refrigerator.
7. Garnish the potted venison with the bay leaves, peppercorns and redcurrants. Serve with Melba toast, watercress and piccalilli.
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Latest Comment
This recipe is taken from the 1996 book 'Preserving' by Oden Schwartz.
Just halving the ingredients doesn't make it a different recipe.
Not impressed.