Potted Wild Venison with Toast

Ingredients

• 500 g diced wild venison, cut into 2 cm pieces
• 15 ml rapeseed oil
• 100 g shallot, finely chopped
• 350 ml low-salt beef stock
• 1 bay leaf
• 2 thyme sprigs
• 80 g butter
• 10 ml cider vinegar
• 1 g fine salt
• 1 g ground black pepper
• 200 g sourdough bread, for toast
• 80 g cornichons, to serve

Method

1. 1

   Heat the oil in a small lidded casserole and brown the venison in batches for 8 minutes. Add the shallot and cook for 5 minutes.

2. 2

   Add the stock, bay leaf, thyme, salt and pepper. Cover and simmer very gently for about 2½ hours until the meat can be pulled apart easily. Add hot water if needed to keep some liquid in the pan.

3. 3

   Check a few thick pieces with a clean thermometer: the meat must be piping hot and at least 70°C for 2 minutes. Remove the herbs and shred the meat finely with two clean forks.

4. 4

   Simmer the remaining juices until only about 60 ml remain. Stir in the butter and vinegar, then mix thoroughly through the shredded venison.

5. 5

   Divide between four shallow ramekins. Cool promptly, using a cold-water bath around the ramekins if necessary, then cover and refrigerate within 1–2 hours at 5°C or below. Allow about 20 minutes for cooling and at least 2 hours in the fridge.

6. 6

   Toast the sourdough just before serving. Serve the potted venison cold with the toast and cornichons. The butter adds texture and flavour; it does not preserve the meat.