Christmas Spiced Venison
This recipe is great at Christmas time. there is always something in the fridge to make sandwiches that isn’t turkey and it also makes a lovely light lunch with chutney and pickles
1 shoulder of venison rolled 4 oz soft brown sugar pepper Quatre epices (I found this blend of spices on holiday and use it all the time now.) You can use 1tbsp ground allspice, 1 tsp ground mace, 1 tsp ground cloves and 1 tsp grated nutmeg) Place the venison in a bowl, rub in the sugar and spices, cover and leave in the fridge overnight. When you’re ready to cook it, place the meat in a large deep pan and cover with water. Bring to the boil, then boil gently (uncovered) for 31⁄ 2 hours. Turn the heat off and leave the meat in the liquid for a further hour. Press the joint between two plates with a weight on the top one. Leave the joint like this until it is absolutely cold then serve cut into thin slices.