Venison faggot

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Venison faggot

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

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  • You will need
  • Method
  • 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
  1. 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.
  2. Add the egg yolks, garlic and stewed onions and roll the faggots into 6 evenly sized balls and set aside.
  3. Rinse the caul fat in cold water and lay out on a board.
  4. 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.
  5. 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.
  6. To serve: plate up the faggot (1 per person) and serve with rich gravy, creamy mash and spiced red cabbage.

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

  1. 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.
  2. Add the egg yolks, garlic and stewed onions and roll the faggots into 6 evenly sized balls and set aside.
  3. Rinse the caul fat in cold water and lay out on a board.
  4. 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.
  5. 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.
  6. To serve: plate up the faggot (1 per person) and serve with rich gravy, creamy mash and spiced red cabbage.
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Indy Coffee Box

'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

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