PARTNERS
Fiordland Wapiti Bresaola
- CourseStarter
- Preparation1 month
- Difficultymedium
- Gamefallow deer
- Calories100 - 300
- ActivityM 14’ F 19’
- Persons4
Ingredients
Kg 1,5 top round (topside) of Fiordland Wapiti (Elk) (substitute for wild venison)
G 37,5 kosher salt
G 30 brown sugar
G 4 curing salt
G 8 black pepper
G 3 rosemary
G 5 thyme
N 5 juniper berries
Preparation
- Grind all curing ingredients in a mortar and pestle to a powder.
- Rub the mix all over the meat.
- Vacuum pack the meat and the cure, or place in a non-reactive container or sandwich bag, and refrigerate for 14 days, turning the meat over in the cure every few days.
- Wrap the meat in a single layer of muslin cloth and hang at 12 °C (54 °F) – preferably 75% humidity – for between 2 and 8 weeks until it has lost 30% of its weight. It is important to have gentle airflow around the meat. If you don’t have a suitable environment for hanging charcuterie you could use a wine chiller or your domestic fridge by using a small fan to aid in drying.
- Slice thin and eat with a drizzle of good olive oil or use in a salad with rocket and pecorino cheese.
Other
ChefDariush Lolaiy
Wine CouplingMarsala DOC Oro Superiore Riserva
Other Info Kcal 150* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. Fiordland Wapiti is a rare breed of Elk unique to the Southern Alps of New Zealand. This simple, classic cure rewards the patient chef with a delicious snack to add to charcuterie and antipasto shared plates.
