Name: Smoked Venison with Roast Jerusalem Artichokes, Pickled Onions & Smoked Chilli
Yield: For Six Starters
Ingredients: 500g (18 oz) venison fillet, trimmed of all fat and sinew; 2 juniper berries, crushed; 1 star anise, finely ground; ¼ cup roughly chopped fresh oregano; 200g (7oz) coarse sea salt; 1 red chilli, cut in half and seeds removed; 2½ cups tea leaves; 200g (7 oz) demerara sugar; 150ml (5 fl oz) sesame oil; 50ml (1¾ fl oz) olive oil; 2 medium-sized red onions, peeled and very finely sliced into rings; 1½ cups white rice; 500g (18oz) Jerusalem artichokes; 100ml (3½ fl oz) lemon juice; 30g (1 oz) unrefined caster sugar; extra virgin olive oil; Salt and pepper

Preparation info

For
Six
Starters

Difficulty
Complex

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

I first remember smoking meat and fish with my father Bruce as a child in Wanganui. Dad would build a metal box with a removable lid. Across the rim of the box there were metal rods from which he suspended the fish on hooks. Then we lit a fire and, when it was a mass of embers, we’d get it really smoky with a combination of branches and water to stop it flaring up. After a couple of hours the fish would emerge moist, smoky and delicious.

A version of the method is g