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    Potted Venison

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    Potted Venison

    Serves: 4


    • 450g unsalted butter
    • 300g roasted loin of venison
    • Salt and freshly ground black pepper
    • Ground mace, to taste
    • Ground ginger, to taste
    • Ground cloves, to taste


    1. Clarify some butter by melting 450g butter in a saucepan over a low heat. Allow it to bubble gently for a few minutes, so that it throws up a pale yellow froth. Do not let it turn brown. Meanwhile, line a sieve with a double layer of damp muslin and set over a bowl. Slowly strain the melted butter, leaving any sediment or milky substances in the saucepan. These should be discarded, as they can turn butter rancid. Gently pour the strained butter into a bowl, making sure that any milky residue that may still be there is not poured into the bowl. The strained butter is now clarified and, once cold, can be covered and chilled until needed.
    2. Roughly chop the cooked venison, place in a food processor and whizz until finely chopped. Weigh out 200g clarified butter and add to the venison with some salt, freshly ground black pepper, mace, ginger and a tiny pinch of clove. Briefly process and adjust the seasoning to taste. Then, using a teaspoon, carefully pack the mixture into 4 small, clean, white ramekins, making sure that there are no air pockets and that the sides remain clean. Failure to do this can cause potted foods to turn bad.
    3. Melt the rest of the clarified butter and, once cool, pour over the venison. Each pot should be completely covered by a thick layer of butter. Chill immediately and serve once the butter is hard.

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