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Thread: Spiced Venison

  1. #1
    SD Regular willie_gunn's Avatar
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    Spiced Venison

    Adapted from a Spiced Beef recipe. Absolutely delicious cold for picnics!

    Spice Mix per 2kg Venison:
    350g / 12oz Salt
    250g / 9oz Demerara Sugar
    50g / 2oz Cracked Black Pepper
    50g / 2oz Ground Pepper
    75g / 3oz Medium Ground Allspice
    75g / 3oz Ground Juniper Berries

    Mix the above ingredients. Rub it all over the venison (we use a boned haunch). Leave for 12-24 hours covered in the fridge (we put it in a vacuum sealed bag) then cook as below.

    1. Place the venison in a roomy saucepan with enough water to cover.
    2. Oven poach slowly in 140C (275۫F / Gas Mark 1) for several hours. Allowing 1 hour per 500g, cook until very tender.
    3. Drain the joint there should still be a nice spice crust on it.
    4. If not serving hot, put on a baking tray, cover with a board and press it under weight overnight (we use 4 or 5 tins of tomatoes)
    5. It will keep in the fridge for up to 2 weeks
    6. Serve it cut into thin slices, with leafy salad and jacket potatoes or in sandwiches with chutney.

    willie_gunn

  2. #2
    Now that sounds delicious. Will be trying that in the next few days.

    Regards

    Gareth

  3. #3
    Just out of curiosity Willie, did you not find that many Juniper berries overpowering? They can pack a punch.
    basil.

  4. #4
    SD Regular willie_gunn's Avatar
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    basil

    Not really - by the time you've poached the haunch and then sliced it thinly the flavour of the berries is no longer overpowering, you just get a nice subtle taste along with the sweetness of the sugar.

    We took a spiced haunch to the Highclere Show a couple of years ago for a picnic. The mates we met had two teenage boys who basically devoured the haunch ( ), or as much of it as we'd let them get to. The only comment on the flavour was "delicious"

    willie_gunn

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