Minced venison haunch 375g Minced pork shoulder 125g Minced venison heart 190g Minced venison liver 190g Ground cumin 6g Ground juniper 6g Thyme 5g, chopped Ground porridge oats 65g Tarragon 9g, chopped White pepper 2g Sea salt 9g Egg yolks 1 Garlic 10g, minced Onions 1½, sliced and stewed Caul fat 50g

For the venison faggot: mix the venison, pork, heart and liver in a large bowl until well combined. Add the dry ingredients and mix again. Add the egg yolks, garlic and stewed onions and roll the faggots into 6 evenly sized balls and set aside. Rinse the caul fat in cold water and lay out on a board. Place a rolled faggot in the centre of the caul fat, wrap until totally sealed and cut away any excess with a knife. Shape into a ball and repeat the process for the other 5 faggots. Place the faggots on a baking tray, brush with melted butter and roast in the oven on 185°c / gas 4-5 for 1 hour. To serve: plate up the faggot (1 per person) and serve with rich gravy, creamy mash and spiced red cabbage.

Mains

Venison faggot

This throwback recipe is real crowd-pleaser

Added on January 8, 2019

Dave Jenkins, head chef at Rock Salt Cafe in Plymouth, shares his recipe for venison faggots

www.rocksaltcafe.co.uk

Serves 6

Oven temp 185°c / gas 4-5

You will need

Minced venison haunch 375g
Minced pork shoulder 125g
Minced venison heart 190g
Minced venison liver 190g
Ground cumin 6g
Ground juniper 6g
Thyme 5g, chopped
Ground porridge oats 65g
Tarragon 9g, chopped
White pepper 2g
Sea salt 9g
Egg yolks 1
Garlic 10g, minced
Onions 1½, sliced and stewed
Caul fat 50g

Method

For the venison faggot: mix the venison, pork, heart and liver in a large bowl until well combined. Add the dry ingredients and mix again.
Add the egg yolks, garlic and stewed onions and roll the faggots into 6 evenly sized balls and set aside.
Rinse the caul fat in cold water and lay out on a board.
Place a rolled faggot in the centre of the caul fat, wrap until totally sealed and cut away any excess with a knife. Shape into a ball and repeat the process for the other 5 faggots.
Place the faggots on a baking tray, brush with melted butter and roast in the oven on 185°c / gas 4-5 for 1 hour.
To serve: plate up the faggot (1 per person) and serve with rich gravy, creamy mash and spiced red cabbage.

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You will need

Minced venison haunch 375g
Minced pork shoulder 125g
Minced venison heart 190g
Minced venison liver 190g
Ground cumin 6g
Ground juniper 6g
Thyme 5g, chopped
Ground porridge oats 65g
Tarragon 9g, chopped
White pepper 2g
Sea salt 9g
Egg yolks 1
Garlic 10g, minced
Onions 1½, sliced and stewed
Caul fat 50g

Method

For the venison faggot: mix the venison, pork, heart and liver in a large bowl until well combined. Add the dry ingredients and mix again.
Add the egg yolks, garlic and stewed onions and roll the faggots into 6 evenly sized balls and set aside.
Rinse the caul fat in cold water and lay out on a board.
Place a rolled faggot in the centre of the caul fat, wrap until totally sealed and cut away any excess with a knife. Shape into a ball and repeat the process for the other 5 faggots.
Place the faggots on a baking tray, brush with melted butter and roast in the oven on 185°c / gas 4-5 for 1 hour.
To serve: plate up the faggot (1 per person) and serve with rich gravy, creamy mash and spiced red cabbage.

Venison

'Alternatively push the pattie flat, use the same cooking method, and serve in a brioche bun with red cabbage coleslaw, shaved pear and blue cheese,' says Dave