Venison Breasola

3:10 pm on 21 March 2014


  • 280gm Venison loin
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tsp rosemary, chopped finely
  • 1 tsp black pepper, freshly ground
  • 10 juniper berries, crushed


Combine all ingredients in a zip lock bag and seal for a week, turning each day.

After 7 days rinse the now cured loin and dry completely. Wrap in muslin cloth and hang to dry. When Bresola weighs 70% of its original weigh it it ready. This will take a little over two weeks.

To serve

Slice the breasola on a meat slicer very thinly and arrange on a large, round plate.

Arrange pickled cherries at irregular intervals on the breasola.

Dot the plate with buffalo yoghurt.

Slice fresh-picked radish very thinly and dressing with some of the pickling juice from the pickled cherries and olive oil to add a lovely sweet and sour finish to the dish.

From Jesse Mulligan, 1–4pm

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