Hot Smoked and Salted Venison

Mike Robinson's marinated and smoked tender venison fillet with sauternes-laced redcurrant jelly makes a tasty lunch
By Mike Robinson
Hot Smoked and Salted Venison
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes plus marinating and setting
  • Effort: medium


  • 100 g caster sugar
  • 100 g salt
  • 1x500 g venison fillets, preferably muntjac
  • 1 tbsp chopped thyme
  • 2 tbsp finelycracked black pepper

For the redcurrant jelly

  • 200 g redcurrants
  • 100 ml sauternes
  • pinch ground allspice
  • 2 sheets leaf gelatine


1. Mix the sugar and salt together and rub well into the venison fillet. Set aside to marinate for 1 hour, turning once after 30 minutes.

2. Rinse under cold running water to wash off the mixture. Pat dry with absorbent paper.

3. Mix the thyme and cracked pepper together, and roll the fillet in the mixture.

4. Place the fillet in a box smoker and smoke for 7 minutes over a medium heat. Remove the meat and allow to cool.

5. To make the redcurrant jelly; simmer the redcurrants in the sauternes with the ground allspice in a medium pan for 20 minutes until the redcurrants are soft.

6. Soak the leaf gelatine in cold water for about 5 minutes, until softened.

7. Strain the redcurrant mixture through muslin and discard the redcurrants.

8. Squeeze out the excess water from the leaf gelatine and stir the gelatine into a little of the redcurrant wine liquid until dissolved. Stir the gelatine mixture into the rest of the fruit and wine liquid.

9. Pour into a sterilised jar and leave to set.

10. Serve the smoked fillet with redcurrant jelly and bread and butter.

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