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

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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.

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