Name: Venison salami with red onion and sloe gin marmalade, grilled sourdough
Total time: 3 h
Ingredients: 1.8kg venison, trimmed and minced; hog casings; 450g of pork back fat; 50g of salt; 6g of Insta Cure No. 2, or Prague Powder No. 2; 1.4g of Bessastart salami culture; 60ml of water; 70g of milk powder; 30g of dextrose; 12g of fennel seeds, toasted and cracked; 12g of coarsely ground black pepper; 6g of garlic, minced; 125ml of red wine, dry, preferably Tuscan; 5 red onions, large, finely sliced; 250g of butter; 5 sprigs of thyme, leaves picked; 40g of caster sugar; 50ml of red wine vinegar; 100ml of sloe gin; salt; pepper; sourdough bread; 2 sprigs of rosemary; 10 juniper berries, bruised; 250ml of light olive oil

Venison salami with red onion and sloe gin marmalade, grilled sourdough

by Emily Watkins

Ingredients

Fresh Meat

1.8kg venison, trimmed and minced
hog casings
450g of pork back fat

Speciality Ingredients

6g of Insta Cure No. 2, or Prague Powder No. 2
1.4g of Bessastart salami culture
30g of dextrose

Beverages

60ml of water
125ml of red wine, dry, preferably Tuscan

Spices & Dried Herbs

12g of fennel seeds, toasted and cracked

Fruit & Vegetables

6g of garlic, minced
5 red onions, large, finely sliced
10 juniper berries, bruised

Dairy

250g of butter

Salad & Fresh Herbs

5 sprigs of thyme, leaves picked

Oils & Vinegars

50ml of red wine vinegar
250ml of light olive oil

Alcohol

100ml of sloe gin

Bakery

sourdough bread