Red deer topside, rubbed with salt, rosemary, juniper and garlic, cured for two weeks in the fridge and hung to dry for a further four. Slice paper-thin and serve with rocket, shaved Parmesan and lemon.
Red deer topside, rubbed with salt, rosemary, juniper and garlic, cured for two weeks in the fridge and hung to dry for a further four. Slice paper-thin and serve with rocket, shaved Parmesan and lemon.
One of the most rewarding things you can make from venison. The process is slow but almost entirely hands-off. The result is a cured meat of extraordinary depth — earthy, herbaceous, with a sweetness that no farmed bresaola can match.
The cure (per kg topside)
- 35g fine sea salt - 10g caster sugar - 5g crushed black pepper - 4 crushed juniper berries - 2 sprigs fresh rosemary, stripped and chopped - 4 cloves garlic, grated - Zest of 1 lemon - 50ml red wine
Combine the dry ingredients. Rub the meat thoroughly on all sides. Place in a zip-lock bag with the wine. Refrigerate for 14 days, turning daily.
Drying
After curing, rinse briefly under cold water and pat dry. Coat lightly in crushed black pepper. Tie with butcher's string and hang in a cool, well-ventilated space at 10–14°C and 70–80% humidity. A wine fridge set to 12°C works perfectly.
Hang for 4 weeks minimum. The bresaola is ready when it feels firm throughout but still has a little give at the centre.
To serve
Slice paper-thin on a mandoline or very sharp knife. Dress the plate with extra-virgin olive oil, lemon juice, shaved Parmesan and rocket. The bresaola should be served at room temperature.
A glass of Barolo alongside is not optional.
Sophie Laurent
Chef & Food Writer, Lyon, France