Venison Salami Served with Dandelion Caper

This recipe was about the first thing we ever served and was so well received that we have served it at every event since.

Serves 6

Ingredients

12 slices of smoked venison (or bresaola) 6 dandelion capers (see recipe)

6 fresh birch twigs and one split log with holes drilled two inches apart

For the pickled dandelion capers

1 jar of dandelion buds White wine vinegar (enough to cover Pinch of salt

Method

Pick your jar of dandelion buds on a bright Spring morning. Hunt inside the crown of leaves when you see the first blooms open to discover the tightly closed emerging buds about halfway down. Take them home and trim any stem and the green skirt from the base, being careful not to pop them open. Rinse, drain and gently pack into your jar.

Boil the vinegar and salt and pour over carefully until the buds are covered. Close and place in a cupboard for a month or two, occasionally giving a gentle shake. These will be ready and will keep for up to a year. If they last that long...

To serve, cut the twigs with a pointed tip and secure in the serving log. Fold one slice of meat and place on the other one. Skewer on the stick to make a ‘rose’. Skewer the caper in the centre and serve with a little glass of Aelder Elixir.