Taste the Wild Blog

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. Ingredients: 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) Method: Put all the spices and the … Continued

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