For to Keep Venison Fro Resting
Ingredients
Directions
Prepare
Cover fresh venison quickly with fern to prevent exposure to air.
Place it in a cool, dark place away from sunlight and wind.
Soak the venison in clean water for half a day.
Dry and salt
Hang it on hooks to dry.
Once dry, rub coarse sea salt all over the venison.
Boil
Boil the venison in water until it is as salty as seawater.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Venison
- The main meat being preserved, which dries and firms as its moisture is removed.
- Coarse sea salt
- Draws out moisture and slows microbial growth, which helps preserve the meat.
The step that matters
Rubbing the venison with coarse sea salt once it is dry. Salt draws moisture out of the meat and makes its surface less hospitable to microbes. Coating it evenly matters, because any untreated areas may spoil while the rest is preserved.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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