Venison Rillettes on Sourdough | Recipes | Wild Meat – Wild Meat Company
Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish, superb as a starter or
Ingredients
- 300g venison haunch/shoulder
- 60g pure sea salt
- 1 tbsp thyme, leaves freshly picked
- 2 rashers streaky wild boar bacon
- 4 tbsp duck/goose fat
- 3 sprigs of thyme
- 2 cloves of garlic, skin left on, bashed
- 250ml red wine
- 250ml good quality stock
- 6 juniper berries, ground
- Sourdough toast
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