Members' Recipes Archive

January 2012
Potted Diced Shoulder of Venison
Lindy Wildsmith

Potted Diced Shoulder of Venison

Potted Diced Shoulder of Venison

Lindy Wildsmith

Venison and wild boar, like other game meats, are relatively dry, on account of their low fat content. Slow cooking these meats in pork fat and then sealing them under the fat transforms the flesh, giving it a soft, fall-apart, melt-in-the-mouth texture. 

To our 21st-century minds, cooking in pork fat can seem a little scary. But slow-cooking the meat in equal parts marinade and fat reduces the cholesterol content of the dish. Potting the meat in its own juices rather than in the fat helps reduce the fat content further, though it does lessen the softening effect on the meat. However, I have found this an excellent way of potting game meat.

Serve the potted venison shredded in tiny pies as a starter or on crostini with Forager’s Jelly.

500g shoulder of venison or wild boar, diced
1 blade of mace
1 heaped teaspoon juniper berries, crushed
½ cinnamon stick
½ teaspoon freshly ground black pepper
1 teaspoon sugar
200ml red wine
1 heaped teaspoon Forager’s Jelly or redcurrant jelly
100g Portobello mushrooms, sliced
1 teaspoon sea salt

150g rendered pork fat or goose fat
1 tablespoon Forager’s Jelly or redcurrant jelly

Forager’s Jelly or redcurrant jelly

1 x 500-ml preserving jar, washed and sterilized 
Put the venison, spices and sugar in a shallow earthenware dish. Add the wine and heaped teaspoon of jelly, put the sliced mushrooms on top and sprinkle with the salt. Cover and leave at room temperature for 6 hours.

Drain off the marinade. Transfer the venison to a slow cooker or lidded casserole dish and add the pork fat. Cover the dish and cook overnight, in a low oven, 110°C/Gas Mark ¼ (or at your oven’s lowest setting), or slow cooker. 

In the morning, drain off the juices and the fat into a bowl and leave to cool and separate. Transfer the venison to the sterilized preserving jar and close.

Pour off the fat (or lift off if it has solidified) from the venison juices and reserve. Transfer the venison juices to a small saucepan and add the level tablespoon of jelly. Heat and stir until the jelly has dissolved, then open the jar containing the venison and pour the juices over the meat. Leave to cool.

When cool, top up the jar with a layer of the pork fat and seal. The juices will set to a jelly when cold. Keep in the fridge for a few days before using. It will keep for several weeks or longer.
To serve on crostini, spoon the potted venison on the baked crostini, top with a spoonful of Forager’s Jelly and serve as finger food.

From Cured by Lindy Wildsmith, published by Jacqui Small
(c) Lindy Wildsmith 2011


Author: Lindy Wildsmith Email:

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