Recipe: Venison corned hash

Recipe by: Game for Anything 

Venison Hash | Serves 2

Ingredients

For brine

• 1kg roe or fallow shoulder joint
• 100g table salt
• 1tbsp of Demerara sugar
• 10g Prague Powder No. 1 (pink curing salt is toxic and should not be consumed directly, which is why it is coloured pink)
• 4 cloves of garlic, crushed
• 1tsp coriander seeds
• 1tsp black peppercorns
• 2 bay leaves
• 1tsp allspice berries
• ½tsp dried chillies
• 2 cloves

For cooking

• 1 carrot
• 1 stick of celery
• 1 onion
• 2 bay leaves

For the hash

• 30g of unsalted butter
• 1 onion, finely chopped
• 400g corned venison
• 400g chopped cooked potatoes
• Splash of Worcestershire Sauce
• Salt & pepper
• Fresh parsley
• 1 egg to serve with

Method

Brining

1. You can purchase ready-made pickling spice mixes or you can make your own

2. Place the coriander seeds, black peppercorns, allspice berries, dried chillies & cloves into a dry frying pan

3. Lightly toast but ensure they do not burn

4. Place them into a pestle & mortar and lightly crush the toasted spices

5. Add the toasted spices to a saucepan along with all the other ingredients, cover with 1.5l of water and gently simmer until the salt and sugar is dissolved

6. Allow to cool

7. Place the shoulder joint into a plastic bowl and cover with the brine

8. Place in the fridge and leave for 5 to 7 days

Cooking

1. Remove the joint from the brine and rinse with cold water

2. Place all the ingredients into a saucepan including the joint then cover with water

3. Bring to the boil and then simmer for 5-6 hours until the meat is tender

4. Cut the joint into small chuinks

Hash

1. Gently fry the onion with the butter in a frying pan

2. Add the chopped potatoes and the corned venison

3. Cook until all ingredients are hot.

4. Season with the Worcestershire Sauce, salt and pepper

5. Serve with a fried egg and chopped parsley