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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.