• Potted Venison with Piccalilli

    125g smoked, dry cured streaky bacon rashers. Rinds removed and tied into a bundle with string.
    375g boned shoulder or leg of venison, trimmed and cut into 2cm cubes
    50g butter
    1 large garlic clove
    120ml port
    4 juniper berries, crushed
    1/2tsp black pepper, coarse ground
    1 blade of mace
    For the bouquet garni
    Sprig of thyme, bayleaf, sage leaves, strip of lemon rind.
    150 g clarified melted butter
    Two bay leaves, a few black peppercorns and some redcurrants ( to garnish )

    Coarsely chop the bacon into pieces and pace into deep casserole with all the other ingredients. Bake in a 160c oven for 2 to 3 hours until the meat is very very tender. Take out the mace, bacon rinds, and bouquet garni. Blitz the rest in a food processor until you are left with a smooth paste. Put this paste into ramekins and cover. Leave to cool and refrigerate.
    Pour the butter over the meat to a depth of 5 mm and leave to set in the fridge.

    Serve with melba toast and Piccalilli.


    125g green beans, cut into small 1cm pieces
    125g cauliflower, cut into small florets
    150g carrots, cut into a medium dice
    100g celery, cut into small dice
    100g gooseberries
    100g melon cut into dice
    60g salt
    200g yellow mustard seeds
    ˝ lire of cider vinegar
    1 tsp ground turmeric
    1 cinnamon stick
    1 clove
    1 mace

    Put all the fruit and veg into a bowl, and cover with cold water. Add most of the salt, and stir it well in. Cover the veg with a plate and weight it down. Leave it overnight in the fridge. The following day, grind the mustard seeds in a mill until they are coarse in texture. Drain and rinse the veg several times with fresh water to remove excessive saltiness and mix in the ground mustard seeds.
    The last stage is to boil the vinegar, turmeric, the rest of the salt, the cinnamon stick, clove and mace in a stainless steel pan for 10 mins. Skim the mix and pour the liquid over the veg.
    Stir well and put into jars. Can be eaten immediately, but improves with age.

    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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