Potted Venison

Preparation info

    • Difficulty


Appears in

The Cookery of England

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.


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


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