Cai is creating an alternative Christmas roast with venison and sausage stuffing. For those with a freezer full of delicious wild meat this is a simple alternative to that dry old bird you might be serving over the festive break. Cai turns a simple piece of meat into a beautiful dish that would be just as satisfying served cold with some pickles and chutneys on Boxing day.
200g sausage meat
5 cooked and peeled Chestnuts
Tablespoon of dried cranberries
13 rashers of bacon
Salt and pepper
Cook for 1hour at 170 until int temp is at 75
tablespoons of cranberry jelly
1 tablespoon of maple syrup
1/2 tsp chilli flakes
1 star anise
1 cinnamon stick
Cook down until dissolved.
For more from Cai, go to GameAndFlames.com
www.youtube.com/watch?v=RhmK7PfW9Pg Cai is creating an alternative Christmas roast with venison and sausage stuffing. For those with a freezer full of delicious wild meat this is
www.youtube.com/watch?v=WHQkB-1ZMhI Cai Ap Bryn shows how to create a steak with a difference, by using rubs and glazes. Ingredients: Venison steak Rubs and glazes