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
- 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.
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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.
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