I am picking up a side of Venison tonight. Most of it has been butchered and vac packed. Mostly as steaks, diced and minced.
Just wondered if anyone has any good recipes for venison salami (for the minced stuff).
I would also like to try a Venison Bresaola. Don't know if any major changes are necessary/recommended for a cut of venison. I tend to use the Brian Polcyn one featured in his Charcuterie book for my silversides and have had great success with these.
Anyone ever done a venison parma or similar type of thing?
Thanks in advance.
I will keep you updated with the fate of my Cornish Venison!
**Sorry, i have posted this in the wrong section. I guess it should really go in the 'Recipes' section, but I am not sure how to move it!***