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| Venison Bresaola |
Venison Bresaola
Adapted from DENTIST CHEF
1 1/2 lbs. Venison Tenderloin
20 gr Smoked Sea Salt (about 2-3
percent of meat wt.)
1/4 tsp. of Pink Salt (optional,
but keeps color of meat)
30 gr Brown Sugar
Spices: Nutmeg, Black-White-Green Peppercorns,
Fennel Seed, Cardamon, Juniper Berries, Cloves
Herbs: Tarragon, Bay Leaf, Thyme,
Oregano, and Rosemary
2-3 dried Chipotle or Jalapeno Peppers
with seeds
Trim silverskin and fat from the tenderloin, weigh for calculating salt.
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| Rub Mixture |
Process salt, sugar, spices, herbs and
peppers until powdery, set aside.
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| Venison Bresaola |
Rub half of the spice mix into the
meat; place in a covered container or zip lock bag and flip every 12 hours.
Refrigerate 7-10 days until firm.
Discard liquid. Coat with remaining spice mix, place in a
clean container.
Refrigerate, flip every 12 hours for
1-2 days.
Wash gently in cool water, pat dry.
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| Attach Notations to Meat |
Double-wrap in cheese cloth and secure,
note both date and weight. It should be
about 30% less than at the start.
Hang in the coolest part of the
basement in a moist area (not wet, just humid).
After two weeks, weigh. If it did not lose another 30%, put it back
and check in a few more days.
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| Venison Bresaola (note how dark the meat is, that is because I did not use pink salt cure) |
Such complex flavor from a deer taken by Dan on our property!
