serves 4 - 6
Cooking Time 1 hrs 15 mins
This recipe was emailed in from Leslie , who has been buying Wild Game for many years.
Preheat oven to 240 C. Pat the Wild Pork Belly dry & season the flesh side with pepper & half the salt. Sprinkle the sage leaves on the bottom of the metal baking dish (do not use glass baking dish as it might shatter when you add the milk) & put the pork on top, flesh side up. Season the top with the remaining salt.
Roast for 20-30 minutes at 240 C until the flesh is starting to blister. Watch closely for burning.
Pour the milk around the meat to come about half to two thirds of the way up the sides of the Wild Pork. Reduce the heat to 160 C & roast for a further 1 1/2 hours or until the meat is melting tender. Check the levels of the liquid during cooking & if it has evaporated add a little more to the pan.
Remove the Wild Pork from the oven, lift it out of the dish and allow to cool. Discard the liquids (they will break into curds).
For easy cutting , place the meat flesh side up on a chopping board and use a heavy, sharp knife to cut it into slices about 3-4 cm thick.
Serve warm or at room temperature with Roasted Pepper Pest if desired.
Cook time 2 hours
1kg wild venison 2 T flour 2 onions
1 clove of garlic 5-6 med pcs of pumpkin 1/2 c mushrooms
1/2 c sliced carrots 1/2 c peas 1 tin tomatoes in juice
2 t beef stock 1 T tomato paste 1 pkt veg soup
1 1/2 t mixed herbs 1 T worcestershire sause salt & Pepper
1/2 c white wine 1 1/2 c water (approx)
Cut wild venison into cubes, put in a large casserole dish and mix in flour. Add onions, garlic, diced up vegetables and tinned tomatoes. Mix together the beef stock, Worcestershire sauce, soup, herbs, paste, salt and pepper with wine and water. Pour mix over meat and cook in a moderate oven (180 c) for 3 hours, stirring occasionally.
Serve with rice, garnished with parsley.
Serves for 6