Seven spiced venison mince
Servings:
10
Venison is strikingly well suited to Asian flavours, this version of a spiced mince uses a home-made seven spice mix but you can buy this in most shops these days if you would rather do so, though it is quick and easy to make if you have the spices to hand. This is our version and is based on the Chinese 5 spice mix; it is more similar in flavour to that than the more Japanese 7 spice that features sesame and orange – but feel free to play around with what you put in to make your very own special blend.
Ingredients
Spice mix (this will make enough to season 4 x 500g batches of mince)
- 1 tbsp Szechuan peppercorns
- 1 3" piece of cinnamon stick
- 1/2 tbsp star anise
- 1 tbsp fennel seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tsp hot chilli flakes (optional)
To season your venison mince
- 2 tbsp spice mix (above)
- 500 g venison mince
- 2 g salt
Instructions
For the spice mix
- Toast all these together in a dry pan over a moderate heat until you can smell the spices starting to come alive. Blend all the spices in a spice grinder to a coarse powder – a jug blender or a pestle and mortar will do the job if you don’t have a spice grinder or one big enough.
- You can keep this spice mix in a jar for up to 6 months.
For the venison spice mix
- Mix the spice mix, venison and salt together and store in the fridge until needed. It will keep happily well covered in the fridge for 3 days – though you can freeze this mix too if you want.
Recipe Notes
Venison is strikingly well suited to Asian flavours, this version of a spiced mince uses a home-made seven spice mix but you can buy this in most shops these days if you would rather do so, though it is quick and easy to make if you have the spices to hand. This is our version and is based on the Chinese 5 spice mix; it is more similar in flavour to that than the more Japanese 7 spice that features sesame and orange – but feel free to play around with what you put in to make your very own special blend.
Ingredients
Spice mix (this will make enough to season 4 x 500g batches of mince)
- 1 tbsp Szechuan peppercorns
- 1 3" piece of cinnamon stick
- 1/2 tbsp star anise
- 1 tbsp fennel seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tsp hot chilli flakes (optional)
To season your venison mince
- 2 tbsp spice mix (above)
- 500 g venison mince
- 2 g salt
Instructions
For the spice mix
- Toast all these together in a dry pan over a moderate heat until you can smell the spices starting to come alive. Blend all the spices in a spice grinder to a coarse powder – a jug blender or a pestle and mortar will do the job if you don’t have a spice grinder or one big enough.
- You can keep this spice mix in a jar for up to 6 months.
For the venison spice mix
- Mix the spice mix, venison and salt together and store in the fridge until needed. It will keep happily well covered in the fridge for 3 days – though you can freeze this mix too if you want.
