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By Mike Robinson for The Field
Thursday, 22 September 2011
Roe deer or wild boar can be smoked at home on a gas burner
Serves 6
■ 700g (11⁄2lb) loin of roe deer
venison, trimmed
■ 6 black peppercorns
■ 4 juniper berries
■ 2 tbsp Maldon sea salt
■ 1 tbsp brown sugar
■ 2 handfuls oak chippings
Start by trimming all the sinew off the loin, then crush the peppercorns and juniper together in a pestle and mortar and mix with the salt and sugar. Spread this mix all over the loin and leave to cure for two hours. After the time is up, brush off the mix.
Find a deep oven dish and sprinkle chippings over the bottom of it. Put a trivet or wire rack in the pan and lay the venison on it. Cover the top of the dish securely with tinfoil and place it over a couple of gas burners. Leave it until you see smoke, then turn the heat down to medium.
Cook it for 10 minutes and then let the smoked venison cool down before slicing it into long, elegant slivers.
This would also be delicious using wild boar but this is hard to come by over here unless you live in the Forest of Dean and are very brave.
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