Raw Venison Ham

For the raw venison ham, clean the venison parts very well (remove tendons, fat edges, etc.). Shred all ingredients for the dressing in a mortar or cutter. Rub the meat parts well with it.

Press the pieces into a glass dish and cover loosely. Leave to marinate for approx. 3 weeks. Turn once a week. Heat oven to 70 °C. Loosely distribute spices according to personal taste (thyme, bay leaf, juniper, rosemary, corander, fir tree tips, orange peel) on a baking tray and place in the lower part of the oven.

Place meat pieces on a rack, spacing them out, and slide in at mid-height. Cook to a core temperature of 60 °C (takes approx. 3-4 hours). Allow the raw venison ham to cool and enjoy finely sliced.

Preparation Tip:

Fresh, the raw venison ham keeps about 2 weeks in the refrigerator. However, it can also be vacuumed or frozen. Then he keeps 3-4 months.

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