Video ricetta bresaola di cervidi

venison

🥗Healthier: elk

💰Cheaper: beef

Beef is more readily available and less expensive than venison.

Trim excess fat from the venison to ensure even curing.

Combine salt, black pepper, juniper berries, thyme, rosemary, garlic, and sugar in a bowl to create a spice mix.

Rub the spice mix evenly over the venison, ensuring complete coverage.

Wrap the seasoned meat tightly in cheesecloth or butcher paper.

Place the wrapped meat in a dish and refrigerate for 1-3 weeks, turning every few days to redistribute the curing juices.

After the curing period, remove the meat from the wrapping and rinse under cold water to remove excess salt and spices.

Pat the meat dry with paper towels and let it air-dry in a cool, dry place for several days until it forms a pellicle.

Slice the cured venison thinly against the grain for serving.

Drizzle with olive oil and season with additional black pepper if desired.

Serve with arugula, shaved Parmesan, and crusty bread.

Cooking Techniques

Equipment Needed

Spice Level: