in Recipes

Venison ham from venison

updated

Spread the love

Ingredients for 1 servings:

  • 2 pieces of venison, the nut each
  • 25 g curing salt
  • 1 kiwi(s)
  • 1 tsp paprika powder
  • 1 tsp tarragon
  • ½ tsp pepper
  • some chili
  • 1 pinch(s) of cane sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 45 days 12 hours 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 45 days 15 hours 35 minutes

Clean the meat thoroughly. Peel and slice the kiwi. Mix the spices and rub them into the meat. Add the kiwi. Vacuum seal and let it mature for 2-4 weeks. Then remove the coarse spices and the kiwi, dry it, and let it hang for 1-3 days. Then, hot smoke it for 3-4 hours, depending on the size, until tender. The venison must be thoroughly cooked and should then hang for another 2 weeks.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cranberry-apple ragout with cherry juice and chia seeds

Parsnip, purple heirloom carrot and mango salad in orange dressing