Thursday, February 11, 2010

Venison Bresaola

For people who might be interested in dry curing meat the bresaola method is the easiest to do in my opinion and is definately one of the most satisfying to prepare due to the smell of the marinade which the joint sits in for a week. The process involves deboning a leg of venison (the beef version uses top rump) and rolling and tying the joint but you must make sure to trim off all fat.

To make the marinade combine red wine (500ml), 2tsp chilli powder, 4 cloves garlic, 6 bay leaves, 500g sea salt, 1 tbsp cracked blackpepper, plenty of rosemary and the same of thyme, 3 tbsp sugar. Place the venison in a plastic or earthenware container (a metal container will react with the salt). Cover it with all the ingredients giving it a thorough massage at the same time. Turn the joint over every day for a week to make sure both sides get enough marinade. Wrap in muslin or fly proof mesh and hang in a cool, dry, airy place. Its ready when its firm to the touch but not like a rock either. When you take it out of the muslin wash it with red wine vinegar and dry it with a cloth. Then it is ready to be sliced thinly and have olive oil, lemon juice and parmesan drizzled over it. While my venison bresaola did taste great it was a little salty and had to be accompanied with salad leaves and a good amount of lemon juice to cut through the salt. Perhaps use less salt than is stated above.

This video shows how to take the bone out of a leg of lamb but it is relevant for leg of venison(the guy in the video is not me by the way). You would trim off more fat tho as venison fat doesn't have much flavour and since you're not cooking it it doesn't need fat to coat it. After taking the bone out tie it up with string and ignore the bit about butterflying. Then your joint is ready for the marinade.

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