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Lee Maycock recipe for potted game with spiced apple chutney

Ingredients for this Lee Maycock recipe, which serves four

75g chopped mixed game
20ml port
50g chopped game liver or chicken liver
10g shredded sage
50g minced pork
20g chopped chives
10g crushed juniper, clove, star anise
20ml orange juice
20g chopped garlic
50g melted butter
50g diced onion
Milled salt & pepper

Method for this Lee Maycock recipe

Place the game mix, liver and pork into a blender and liquidise, keeping the texture coarse.

Put the blended mix into a bowl and add garlic, onion, sage, chives and crushed spices.

Add the juice and port and season well.

Place the mixture into four ramekins and stand them in a roasting tray in one inch of water.

Cover the tray with foil and bake in a pre-heated oven at 180ºC for 45 minutes.

Pour the melted butter over each ramekin and refrigerate.

When they are set serve with toasted ciabatta or any type of fresh bread.

Game in the freezer? Try some of these other Lee Maycock recipes

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Recipe for roast grouse and vegetables

Recipe for roe loin with apple and fennel slaw

Recipe for Asian spiced woodpigeon

Recipe for wild garlic and rabbit crumble

Recipe for slow cooked venison casserole