Potted Venison

Name: Potted Venison
Cuisine: United Kingdom
Ingredients: ¼ pint (1½ dl.) red wine; ½ lb. (240 g.) butter; 2 lb. (1 k.) haunch of venison; 1 teaspoon black pepper; 2 teaspoons salt; 2 teaspoons powdered mace; ½ lb. (240 g.) clarified butter

Preparation info

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

From Nottinghamshire. The venison of Sherwood Forest was famous all over England. The venison in this recipe, baked very slowly all night with a great deal of butter, of which it absorbs a surprising amount, has a particularly fine flavour and consistency.

Ingredients

2 lb. (1 k.) haunch of venison
¼ pint (1½

Europe
United Kingdom
Main course
England
Gluten-free

Method

Moisten the venison all over with red wine, then rub in powdered mace, pepper and salt, and place in a shallow earthenware casserole. Pour over the rest of the wine and add, cut into pieces, the butter. Cover closely with foil. Place in a low oven overnight, 250° F., gas mark ½. Next morning remove the flesh from the bone and beat in a mortar (or mix in blender or beat in a basin) with