I made some simple venison bresaola, it's just lean meat in this case Fallow fillet, trimmed clean of fat etc and cured in the fridge in a mix of pink salt, brown sugar garlic powder, pepper and a pinch of sodium nitrate.
Coat it, put in the fridge, drain and touch up the salt mix every day for about two weeks till it's firm to hard, then wash and pat dry.
Let if cure in the fridge for another week and slice thin and enjoy.
It's soft, rich and light enough eat on its own or on biscuits with some cheese.
Bloody simple, bloody delicious.
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