Venison Brawn



2 kg Shank and small pieces of venison
2 Large Onions chopped
10 ml – 15 ml Salt
6 Herb Cloves
5 ml Ginger
5 ml Coriander
10 Peppercorns
2.5 ml Grated Nutmeg
10 ml Medium Curry Powder
5 ml Turmeric
25 ml Gelatine
150 ml Boiling Water
150 ml Vinegar

1. Place onion, meat and shank in saucepan. Cover with water and add vinegar
2. Place whole herbs in bag in order to be able to remove
3. Simmer for 3 hours until meat tender and separates from bone. Remove all bones
and cut meat finely or grind cooked meat. Mix curry powder, turmeric and gelatine
with 150 ml boiling water. Add to meat and mix well
4. Pour into large flat container and let set in freezer. Slice or cut into pieces and serve
with lettuce, cucumber and tomato
5. Can also be kept frozen for an extended period of time.