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4
Medium
By Graham Garrett and Cat Black
Published 2015
Sika deer id of Japanese origin. It’s just stunning with a bit more fat covering it, the most beautiful piece of venison. The idea is that it’s the deer and the forest floor. It’s autumnal, so we use chanterelles, and a little bit of sweetness and spice comes from the damsons
Put everything into a non-reactive pan, bring to the boil and simmer for 20 minutes, or until thick. Transfer to a blender and blend to a smooth shiny jam. Store in a squeezy bottle. This will keep in the fridge for ages.
Mix the flour and water with t