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.
Ingredients
350g venison
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
The glaze
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
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