• Hot smoked and salted Muntjac fillet

    1 muntjac fillet
    100g caster sugar
    100g salt
    1 tbsp chopped thyme leaves
    2 tbsp finely cracked pepper.

    Mix the sugar and salt together and pack the muntjac fillet in the mix. Leave for 1 hour, turning once after 30 minutes, then remove and rinse well. Now roll the fillet in a mix of thyme and pepper and smoke in the box smoker for 7 minutes over a medium heat. Remove and cool. Serve with bread, butter and homemade redcurrant jelly.

    200g redcurrants
    100mls sauternes
    Pinch allspice
    2 sheets leaf gelatine
    Simmer the redcurrants in sauternes for 20 minutes, then strain the fruit through muslin. Dissolve the gelatine in hot water and add to the fruit and wine liquid. Pour into a kilner jar and allow to set.

    Special thanks to Mike for supplying all these fabulous venison recipes. To find out more about Mike’s restaurant near Newbury, The Pot Kiln, and the fantastic cookery school that he runs just log onto www.potkiln.co.uk
    Mike Robinson – Chef, TV presenter and author.
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