Cacao-Spiced Venison Bresaola

Just before Christmas 2021, Alex went through a spell which the very niche history of Bray Cured will come to know as "The Local Inspirations Period". It was at this time that hogget and venison bresaolas joined the stable, with Alex turning to the menus of Marlow's Indian restaurateur par excellence, Atul Kochhar, for the inspiration which led to our Cacao Spiced Venison Bresaola cure.

Bresaolas are typically from leaner cuts, which makes venison a good choice, as it's such a lean meat. The hunters we work with are meticulous, and perfect produce is combined with a selection of spices designed to lift the rich, gamey meat. Salt, spices and a good bath in English vermouth, before a period of maturation in our drying room taking a few weeks.

Cacao nibs lend a fruity note which lifts the meat, while gentle spicing with ginger and clove provides warmth. Deliciously different, it works well in lots of smoked salmon type scenarios, such as on a blini with crème fraîche.

"Beautifully slim and evenly coloured slices, nicely scented. The flavour yield is immediate and intense, backed up by ample moisture. The gentle pepper on the finish is well measured, and adds a finishing touch of warmth - it's also saliva-inducing, and has us reaching for another slice. A second slice does not disappoint, still with sufficient nuance and interest of flavour to please the palate. Really well achieved, we feel." 

"These slices of bresaola have a deep red-purple hue and smell intensely of meat with hints of forest floor. It falls apart on the palate releasing flavours of venison, nutty almost mushroom notes. It melts well on the tongue releasing the rich venison flavours."