Recipes

Mix all the ingredients together in a non-metallic bowl, add the venison, cover and refrigerate. Brine the venison-if using steaks, brine for at least 3 hours, 6 maximum. If using a large piece of meat, brine for at least 12 hours or overnight.
Next, make the rub- To intensify the flavour of the rub pre-roast the chilli flakes, fennel and cumin seeds in a hot pan until fragrant- about 30 seconds- tip into a spice grinder and whizz to a coarse powder- tip into a mortar, add the rest of the ingredients and pound together.
Remove the venison steaks or haunch from the brine and pat dry with a tea towel. Apply the mole rub all over, then wrap the steaks/haunch with the pancetta- secure with cocktail sticks.
To smoke- set your smoke chamber with 1/3 chimney of lit charcoal in the centre of the base, then 2/3 chimney of unlit charcoal around that in a ring. Place 3 lumps of soaked wood, assemble the chamber, place the steaks/haunch on the grill and leave to smoke. Aim for an internal temperature of 50c- this will take anything between 45min-2.5 hours, depending on the thickness of the meat. Once it has reached 50c, remove from the smoker and if using steaks, flash fry them in butter and olive oil to crisp the skin- internal temperature should be 60c- remove and rest covered for 5 minutes. If finishing a haunch, place in a pre-heated oven or on a BBQ set at 200c, roast for 20 minutes until golden, internal temperature, 60c. Rest for 15 minutes.