Sounds delicious!

What sound delicious?

Hello,

Delia has a potted venison recipe in ‘Happy Christmas’ that would work with beef…

Potted Venison (or Beef) with Port

300g casserole venison (or beef)

110g smoked streaky bacon (see below)

1 clove garlic, crushed 

⅛teaspoon ground mace 

½ teaspoon cayenne pepper 

⅛ teaspoon ground allspice 

½ teaspoon salt 

1½ tablespoons port

A 570ml pudding basin or heatproof bowl.

Preheat the oven to 170°C

The venison/beef can be carefully pulse-chopped in a food processor or by hand if you prefer - but in any event it needs to be chopped small. 

If you do not eat bacon you could substitute the venison/beef & bacon for 410g minced beef with 20% fat content.

Then the meat goes into a mixing bowl with the rest of the ingredients and needs a very thorough stir. After that pack it into the bowl, cover it with a double sheet of foil (twisted at the edges), place it on a baking tray in the oven for 1½ hours.

After that, remove it from the oven, and weight it down with scale weights (or some other heavy object) on top to firm it up until it's cold.

Then transfer to the fridge till needed. Serve cut into wedges straight from the bowl.

Perhaps with Pickled Shallots or Smoky Tomato Chutney or even Piccalilli.

Kind regards

Lindsey