One of our favourite traditional recipes. Serve cold between two pieces of freshly sliced bread. Use tomato relish as a spread to compliment this pressed meat loaf.
Smoky Venison and Pork Brawn
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 pig head
- 2.5 kg corned beef shin(smoked)
- 1 kg venison silverside(smoked)
- 1 tbsp keens curry
- 1 tbsp keens mustard powder
- 1 tbsp marjoram
- 1 tbsp thyme
- 1 tbsp freshly chopped garlic
- 1 tbsp ground black pepper
- 2 tbsp salt
- 4 medium onions finely chopped
Instructions
- Place pigs head, beef shin and silverside in a boiler, cover with water. Bring to boil, turn cooker to low and simmer until meat falls from pigs head.
- Drain meat from water, keeping the water to use as stock.
- Remove the skin from the inside lining of the pigs mouth all of the bones and discard. Dice meat from the pigs head into 1cm portions.
- Dice the fat and skin from the pigs heads into ½ cm portions.
- Dice venison silverside and beef shin into 1cm portions.
- Place meat together into a large container.
- Add remaining ingredients into the container of meat and mix thoroughly. The meat will crumble and combine with the herbs, spices and onion.
- The texture of the meat needs to be a moist consistency, add some water from the stock if the mix feels dry. Add ¼ cup to start with. Mix again and check texture.
- Place a 5cm layer of mixture in setting tins and evenly compact with fingertips a slight bit of moisture should rise out of the meat when pressed.
- Repeat the layering process and compress each layer with your finger tips until your meat press is 1cm from the top of the tin.
- Refrigerate for 4 hrs to alloy jelly to set.
- Remove from meat press and serve.
