Best Venison Ham Food

MOCETTA, ITALIAN VENISON HAM

Steps:

• Grind the juniper berries, black pepper, thyme and bay leaves together until fine. Mince the rosemary. Combine all the spices with the salts and mix well. Divide this mixture in half. Put one part of the cure away in a sealed container.
• Carefully rub half the mixture into the goat legs, making sure to get lots into the ball joint that had connected the leg to the pelvis; this is where leg cuts often spoil. Massage the spices and salts into the meat.
• Put the legs into a large container and refrigerate for 2-3 weeks. Drain off any liquid that seeps out of the meat. You will know it's about done when the meat has firmed up quite a bit.
• Rinse off the cure and pat the legs dry. Repeat Step 3 with the second half of the cure.
• Let the legs cure in the fridge for another 7-10 days. The longer you go, the saltier the meat will be - and the longer it will last without spoiling.
• When you are ready, rinse off the cure again and soak the legs in fresh water for an hour. This relieves a little of the saltiness and results in a moister cure - you needed to cure with so much salt for so long to make sure it penetrated all the way through to the bone. The water soak removes some of that salt so it won't be overpowering when you ultimately serve the mocetta.
• Hang for 2-5 months. You want a temperature between 40 and 60°F (colder at the beginning, and warmer near the end), and a humidity starting at about 80 percent and slowly decreasing - say, 5 percent a week) until you are at about 60 percent humidity.
• Once it's ready, you can cut the meat from the bone and slice thin, or slice bone-in. Serve at room temperature with cheese and a husky red wine. Wrap closely and store in the fridge, or seal it and freeze it.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

GRILLED VENISON

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.

SMOKED DEER HAM

Steps:

• Mix together all ingredients, except venison.
• Place venison in a large container with a tight fitting lid (or use self-stick cling film).
• Poke holes with a narrow bladed knife throughout the meat and cover with the mixture of remaining ingredients.
• Cover well, refrigerate, and marinate at least 10 hours.
• Put on smoker and allow to smoke for 6 hours.
• Turn over and smoke for at least another 4 hours and up to 6 hours.