Collared Venison is a traditional British recipe for a classic method of slow cooking salted venison (particularly cheaper cuts) so that it becomes tender and can be served sliced like ham. The full recipe is presented here and I hope you enjoy this classic British version of: Collared Venison.
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This is an excellent way of preparing cheaper cuts of venison so that they become very tender and the finished product can be served cold and sliced or can be served warm. Beef prepared this way also makes an excellent addition to salads.
Combine the herbs then chop as finely as you can and set aside. Wipe the dry then remove any bones and gristle. Place the trimmed beef flat on a plate then sprinkle with the chopped herbs. Roll up tightly (so the herbs are inside) then tie both ends and the centre with string. Cover the meat with a piece of muslin or cheesecloth and tie the ends like a Christmas cracker to secure. Transfer the prepared meat to a saucepan and pour over just enough water to cover then add all the remaining herbs, spices and the onion.
Bring the mixture to a gentle simmer, cover tightly and cook gently for about 3 1/2 hours. When cooked through, transfer the meat to a plate then cover with a second plate before pressing down with a heavy weight. Alternatively, place on a a chopping block, set a flat piece of wood on top then weigh down with a set of heavy weights. Set aside to press down over night.
The following day, remove the weights then unwrap the cloth from around the meat before brushing the meat all over with the glaze. To serve, decorate with some piped butter and a little horseradish sauce then set on a bed of parsley. Serve with salad.
