Potted Venison

Potted Venison
26 May 2016

Chefs of De Dietrich, Recipes

Recipes by Mike Robinson: Potted Venison

This is what we call proper traditional English food. Nothing beats potted meat served with fresh crusty bread and a fruity home-made chutney. Great for picnics, light lunches, a started and freezes beautifully, so make more than you need. This needs to be cooked overnight, so think ahead! 


  • 1 Shoulder of Venison, boned and roughly chopped
  • 1 Ltr of Red Wine 
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 2 Bay Leaves
  • 5 Juniper Berries
  • 6 Rashers of Smoked Streaky bacon, rinds removed but reserved
  • 200g of Unsalted Butter, in chunks
  • 1 Garlic Bulb, sliced in half
  • 5 Sprigs of Thyme
  • 2 Sage Leaves
  • 1 Lemon, rind grated
  • 1 Pack of Butter for finishing the dish
  • Small bay leaves for decorating
  1. Start by tying the bacon rinds together with the thyme, bay leaves and sage with kitchen string. Place in the bottom of a casserole dish with the venison, chopped bacon and all the rest of the ingredients and stir well. Cover with grease-proof paper and a tight fitting lid and put in the oven on 130c overnight (approx 8 hours).
  2. In the morning, remove all the meat from the casserole, leaving all the herbs and spices behind. Strain off some of the liquid. Melt the pack of butter and pour off the milk solids so you are left with a clear liquid. Pour 1/3 into a Magimix with the meat and a ladle of the cooking liquid. Whiz up with salt and freshly ground pepper until smooth.
  3. Pot into your ramekins and pour over the remaining melted butter to cover the meat. Slip a bay leaf under the butter for decoration. Chill. Serve straight from the fridge with bread and chutney.

Download this recipe here:

Potted Venison Potted Venison (668 KB)