My wife found this recipe in last weekends paper. She tried it yesterday and it was superb and is planning to serve it again on Boxing Day. The quantities in the following recipe are exactly as per Delia Smith, my wife doubled them up to make the effort more worthwhile.
Cubed casserole venison is fine for this.
- 300g casserole venison
- 110g smoked streaky bacon, chopped small
- 1 clove garlic, crushed
- 1/8 teaspoon ground mace
- ½ teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- ½ teaspoon salt
- 1 ½ tablespoons port
You will need a 570ml ( 1 pint) pudding basin or heatproof bowl
Preheat the oven to 170 C/Gas Mk 3. The venison can be carefully pulse-chopped in a food processor or by hand but in any event it needs to be chopped small. The chopped venison goes into the mixing bowl with all the other ingredients and needs a thorough stir. After that, pack it into the heatproof bowl, cover it with a DOUBLE sheet of foil (twisted at the the edges) place it on a baking tray in the oven for 1 ½ hours.
After that, remove it from the oven and weigh it down with either scale weights or some other heavy object on top to firm it up until its cold.
Then transfer to the fridge until needed.
Serve cut into wedges, straight from the bowl, with crusty bread and accompaniments to of your own choosing. (Delia suggests Spiced Cranberry and Orange Marmalade, we had it with chilli pickle)