Salt Cured Venison Ham Food
MOCETTA, ITALIAN VENISON HAM
This is essentially a little prosciutto, without the skin. As such it will dry out faster and will be ready in far less time, even as little as three months. The longer you let it hang, the more humidity you will need to prevent the leg from becoming jerky. I aged mine four months and got a good balance of firmness, funkiness, color and flavor. As with any cured meat product, the meat matters: Use only hind legs from a young deer or antelope, or meat from small farmers who care about their product. And you need to use curing salt No. 2, which you can buy online.
Provided by Hank Shaw
Categories Cured Meat
Time 20m
Number Of Ingredients 10
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.
ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE
The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning.
Provided by Tea Girl
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C/425°F/Gas Mark 7.
- Rub lard or duck fat on meaty side of saddle.
- Season the saddle generously with salt and pepper.
- Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
- Lower oven to 150°C/300°F/Gas Mark 3.
- Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
- While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
- When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
- Pour the juices and wine from roasting pan into a sauce pan on high heat.
- Mix cold water and starch and add to the sauce pan.
- Bring to a boil and allow sauce to thicken.
- After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
- Crumble the ham into the sauce and taste and add salt and pepper as necessary.
- Serve with hot dumplings, potatoes or rice and a salad.
Nutrition Facts : Calories 251.3, Fat 23.2, SaturatedFat 13, Cholesterol 65.2, Sodium 28.7, Carbohydrate 4.2, Fiber 0.3, Sugar 0.7, Protein 2
HOW CANADIANS DE-SALT THEIR HAM
I found this on the epicurean.com under Canadian recipes. I haven't tried it yet, but it claims to produce a moist, tasty ham that's not overly salty like most. Posted for ZWT.
Provided by puppitypup
Categories Ham
Time 2h10m
Yield 1 ham, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees and trim the fat from the ham.
- Marinate in the Ginger Ale for at least 4 hours in the fridge, turning if needed.
- Place in foil lined baking dish.
- Mix together the beer, mustard and molasses, spread over ham.
- Cover ham with foil and bake 15 minutes per pound, then remove foil and bake an additional 20 minutes.
Nutrition Facts : Calories 340.5, Fat 11.3, SaturatedFat 3.7, Cholesterol 98.3, Sodium 2873.4, Carbohydrate 12.4, Fiber 0.3, Sugar 9.3, Protein 42.8
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