To start the salami, finely dice the fat (this may be easier if frozen)

Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed

Dissolve the Bessastart in the water and mix into the meat, along with the rest of the salami ingredients

Return the bowl to the mixer and mix with a paddle attachment for 1 minute, until well-combined

Fill the hog casings by filling a large piping bag or sausage filler with the venison mix and push the mix not the casing avoiding air pockets as much as possible. Twist into sausages and prick with a pin to allow any air to escape and help the drying process

Place the sausages on a cooling rack on a tray covered with a clean towel for 12 hours at room temperature, preferably 30°C. This will allow the good bacteria to grow

Hang the salamis at 15°C with 70% humidity for 12-18 days

To make the marmalade, melt a block of butter in a heavy-bottomed pan. Add the finely sliced red onions and fry until the onions are completely cooked and have absorbed all of their own juices - this will take 1-2 hours

When dry and cooked, add the thyme leaves, sugar, red wine vinegar and sloe gin to the pan. Bring to the boil, then turn reduce to a simmer and cook until sticky in consistency

Season the marmalade and leave to cool

To make the toast, place the olive oil in a pan and heat to 140°C. Drop in the rosemary and bruised juniper berries, then take off the heat and leave to infuse for at least 1 day, and up to 4 days

When ready to serve, drizzle the rosemary and juniper oil over the sourdough slices and toast under a hot grill. Serve with slices of salami and a spoonful of marmalade