October 9, 2015

Salt cured venison with berry sauce, smoked oil and pickled berries.


A great little Autumn dish making the most of our delicious local venison and some hedgerow berries.

To serve 2 as a starter.


200g Venison loin
50g rock salt
3 sprigs of Thyme
1/2 tsp chilli flakes
A few grinds of black pepper

Smoked olive oil (optional)


Put all the spices and the salt into a pestle and mortar and  grind down a little to a course mix.

Put the loin into a lidded container just  bigger than the meat and cover with the salt mix.

Rub the salt all over the meat, put on the container lid and refrigerate for 24 hours, taking out the meat and turning it a couple of times.

To serve, wash off the salt mix and rub with the smoked oil (if using).  Slice very finely and put onto a plate with berries and sauce. Dress with fresh herbs (we used wood sorrel for acidity and vetch shoots and flowers for sweetness) and a drizzle of good quality rapeseed oil.


Pickled berries

20g berries

Put the berries into a small amount of balsamic vinegar with one teaspoon of sugar and leave for 20 minutes.  Remove berries from the vinegar and serve.


Berry sauce for cured meat

A mixture of autumn berries.

Rose hips
hawthorn berries
Balsamic vinegar.

Take your berries, put them into a pan and just cover with water. Put onto a high heat, bring to the boil then simmer for 15 mins.

Sieve out the fruit, retaining all the liquid in a measuring jug.  For every pint of liquid add 1 pound of sugar .

Reheat to dissolve the sugar and reduce to a  syrupy consistency.

Add balsamic vinegar to taste then serve or bottle.

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