Name: Marinated Brecon Venison with Wild Garlic, St George’s Mushrooms and Horseradish Cream
Yield: Serves 8–10
Cuisine: British
Ingredients: wild garlic leaves and flowers; olive oil; 2–3 cloves, ground; 6 juniper berries, crushed; horseradish cream sauce, to serve; enough salted pork fat or lardo, thinly sliced, to cover the whole haunch; 1 tbsp fresh thyme leaves, roughly chopped; 200 ml or so of red wine; salt and pepper; 1 small haunch of venison, left on the bone; 1 tbsp coriander seeds, roughly ground; 6 garlic cloves, peeled and crushed; garlic cloves, peeled and sliced; 3–4 mixed peppercorns, crushed; 2 bay leaves, crushed and roughly chopped; as many St George’s mushrooms as you can pick

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Venison is one of the most majestic of beasts to look at and eat, and should be treated with great respect when preparing and cooking. It must be the star of the show and any accompaniment should not try to overshadow it. When sourcing your venison, ask the butcher for its liver – it’s a real delicacy.

Ingredients

1 small haunch of venison, left on the bone
salt and pepper
enough salted pork fat or lardo, thinly sliced, to cover the whole haunch

Method

Along the length of the venison, make shallow incisions about 1cm into the flesh. Mix the dry marinade ingredients together, then rub them all over and into the scores. Drizzle with oil and red wine. Transfer to a large stainless-steel roasting tin and cover with clingfilm, and allow the meat to marinate for a few hours or, ideally, overnight.

When ready to cook,