A feast fit for a king

[mereside]

I love this stalking lark here's a dinner party we had last night started off with home grown pate with home grown venison bressola followed by a red haunch with all the trimmings and what a success again, atb wayne


here is the redwine reduction bubbling away for hours

and finally 24 hrs in a full bottle of red wine, roesmary, tyme, garlic and veg

 

[sauer]

Wow!!!!

 

[Ratten]

How did you do the braesola? Sounds like a great idea. Is it just air drying or are their potions involved?

 

[mereside]

Ratten go onto the thread curing venison it will show the full recipe from start to finish,atb wayne

 

[Foss]

Well done! I'm beginning to think we need a separate category for recipes from carcass prep and butchery. I have done a lot of curing etc but never venison bressola and that looks great. If you haven't seen it already, it looks like you might enjoy Scott Rea on you tube. No connection. Also, look up a book called "preserved". ATB Foss

 

[verminator69]

Top scoff fella

 

[Apache]

So all you need now are some friends to eat it with

 

[Etched Designs]

any ideas i followed the recipe to a t and my bresaola is that salty you cant enjoy it...
How to Make Bresaola | And Here We AreAnd Here We Are

perhaps you can tell me how you made yours see where i have gone wrong....

 

[Legolas]

any ideas i followed the recipe to a t and my bresaola is that salty you cant enjoy it...
How to Make Bresaola | And Here We AreAnd Here We Are

perhaps you can tell me how you made yours see where i have gone wrong....

camokid I've had a look at the recipe you used and they recommend 100g salt per 500g to 1000g of meat. This is way too much, it works out at anywhere between 10% - 20% salt to meat. Ideally you want to use 2.5% to 3% salt to meat depending on your tastes. At the rate in the recipe I'm not surprised it was unpalatable.

 

[mereside]

So all you need now are some friends to eat it with

lol,thanks for all the positive comments guys, atb wayne