What is
Potted Venison?

Potted Venison is a traditional English dish that involves slow-cooking venison meat, typically seasoned and preserved in a pot with fat. It is often served with bread or as a cold cut and can be enjoyed either hot or cold.

Origins & History

The dish dates back to the 17th century in England, where it was a popular way to preserve meat before refrigeration became commonplace. Potted meats were a practical solution for preserving venison and other meats for longer periods, particularly for hunting communities.

Taste & Texture

The taste of Potted Venison is rich and gamey, with a deep, savory flavor enhanced by the seasonings and fat that are used to preserve the meat. The texture is often smooth and spreadable when chilled, yet becomes tender and flavorful when heated.

Ingredients

Venison

Venison refers to the meat of deer. It is lean compared to other red meats and has a distinctive gamey flavor.

Suet

Fat from the kidneys of cattle or sheep, used to help preserve the meat and add richness.

Onion

A common aromatic vegetable that adds depth and sweetness to the dish.

Spices

Typically includes a mix of salt, pepper, and sometimes herbs like thyme or bay leaves for additional flavor.

Red Wine or Stock

Sometimes added to enhance the flavor profile, adding moisture and acidity to the dish.