- 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.
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.