Venison salami with red onion and sloe gin marmalade, grilled sourdough

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Ingredients

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Salami

Red onion and sloe gin marmalade

  • 5 red onions, large, finely sliced
  • 250g of butter
  • 5 sprigs of thyme, leaves picked
  • 40g of caster sugar
  • 50ml of red wine vinegar
  • 100ml of sloe gin
  • salt
  • pepper

Toast

1
To start the salami, finely dice the fat (this may be easier if frozen)
2
Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed
3
Dissolve the Bessastart in the water and mix into the meat, along with the rest of the salami ingredients
4
Return the bowl to the mixer and mix with a paddle attachment for 1 minute, until well-combined
5
Fill the hog casings by filling a large piping bag or sausage filler with the venison mix and push the mix not the casing avoiding air pockets as much as possible. Twist into sausages and prick with a pin to allow any air to escape and help the drying process
6
Place the sausages on a cooling rack on a tray covered with a clean towel for 12 hours at room temperature, preferably 30°C. This will allow the good bacteria to grow
7
Hang the salamis at 15°C with 70% humidity for 12-18 days
8
To make the marmalade, melt a block of butter in a heavy-bottomed pan. Add the finely sliced red onions and fry until the onions are completely cooked and have absorbed all of their own juices - this will take 1-2 hours
  • 5 red onions, large, finely sliced
  • 250g of butter
9
When dry and cooked, add the thyme leaves, sugar, red wine vinegar and sloe gin to the pan. Bring to the boil, then turn reduce to a simmer and cook until sticky in consistency
  • 40g of caster sugar
  • 5 sprigs of thyme, leaves picked
  • 50ml of red wine vinegar
  • 100ml of sloe gin
10
Season the marmalade and leave to cool
11
To make the toast, place the olive oil in a pan and heat to 140°C. Drop in the rosemary and bruised juniper berries, then take off the heat and leave to infuse for at least 1 day, and up to 4 days
12
When ready to serve, drizzle the rosemary and juniper oil over the sourdough slices and toast under a hot grill. Serve with slices of salami and a spoonful of marmalade
  • 250ml of light olive oil
  • sourdough bread
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