by Heather » Tue Dec 13, 2005 7:35 pm
I've just made some venison "Christmas sausages" with some leftover mulled wine, orange pulp and zest, fresh cranberries, and extra cinnamon, nutmeg, cloves and ground ginger.
I didn't measure the quantities, but roughly I guess they were :
2.5kg meat (venison with 10% lamb breast for fat)
1 ladle of mulled wine, unsweetened
zest of one orange
pulp from about half a dozen oranges (I freeze it when I squeeze oranges for juice)
half a bag of cranberries (-ish)
1ml each ground cinnamon, cloves, nutmeg and ginger
Basically I just thought of Christmas cake spices and added them to the meat. The flavours are not strong, but are definitely there.