6. A Sika feast
6. A Sika feast (Image 6 of 8)
Hugh's preparing his deer himself and with the help of master butcher, Ray, he hopes to make a rich variety of six different venison dishes.
He's used the liver in a delicious venison pate and the venison tongue he's pickling in brine. But for the main course Hugh's after the deer haunches, which he'll bone and roast for the feast centrepiece.
Using the caul fat wrapping, Hugh and Ray bind some flavour-giving rosemary and thyme into the joint. "The best venison prepared carefully," explains Hugh, "won't taste strong or gamey, just rich and full flavoured, perfect for Christmas."
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