Go Back

Ingredients  

  • 250 g cooked venison shoulder
  • 4 tbsp chick peas / carlin beans
  • 2 tbsp pickled onions
  • a handful of coriander
  • 1 carrot, julienned / grated
  • 1 lemon / lime cut into segments

Spice mix (will make enough to season around 4 dishes, so you have some leftover)

  • 1 tbsp Szechuan peppercorns
  • 1 3 inch piece of cinnamon stick
  • 1/2 tbsp star anise
  • 1 tbsp fennel seeds
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper corns
  • 1 tsp hot chilli flakes (optional)

Dressing

  • 1 dessert spoon dark soy
  • 1 tbsp roasting juices
  • 1 tbsp olive oil
  • Juice from 1/2 lime

Instructions

  • Cook the shoulder, according to the recipe here.
  • Make the spice mix, by toasting the spices briefly and then crushing in a pestle and mortar or a spice blender (lightly crushed, not a dust).
  • Make the dressing by combining the liquids in a small bowl and seasoning to taste with more lime / meat juices.
  • Prep the accompanying salad ingredients above, this works well with whatever you have in your fridge that is seasonal, green beans, cherry tomatoes, asparagus tips etc.
  • Toss the salad before serving, coating in the dressing and finishing with a sprinkling of spice mix.