Gastronomixs

Salted venison

Creation by Koning Willem I College, ’s-Hertogenbosch, the Netherlands. 

Salted venison

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Ingredients

1

kg

venison loin

1

kg

sea salt

200

g

sugar

Preparation method

  • Trim the venison loin and portion into long strips.
  • Make a dry brine by mixing together the salt and sugar.
  • Brine the meat for six hours.
  • Rinse the meat and pat dry.
  • Then roll it up tightly in cling film.
  • Place the meat in the freezer overnight.
  • Cut the meat into thin slices on a meat slicer.

Serving suggestions

  • As an exclusive topping on a sandwich with a wild mushroom or fig spread.
  • In a composition with components of potato, Jerusalem artichoke, apple, cranberry, celeriac, parsnip, pear, beetroot, red cabbage, sprouts, onion, or sweet potato.

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