level: easy

Preparation time: 7-10 days

Now that autumn begins with its wet and dry weather, it is the ideal time to dry or cure meats. We have chosen a perfect piece of meat to cure and obtain an appetizer full of flavor. A cured deer tenderloin is a fine, elegant, rich bite and, most importantly, it is very easy to make at home. We do not need rare ingredients nor do we need gadgets or small appliances. The old fashioned way. Nothing better than returning to the techniques and recipes that our grandmothers made so much.

Ingredients

To prepare the cured deer sirloin recipe we will need the following ingredients:

1 deer tenderloin
Coarse salt
5-6 garlic cloves
4 teaspoons oregano
2 teaspoons ground pepper
2 teaspoons of sweet paprika from la vera
Extra virgin olive oil

Recipe preparation

We cover the deer tenderloin in abundant coarse salt. It must be well buried in salt on all its faces. Wrap the tray with cling film and put it in the fridge. There we will have it between 14 to 24 hours, it will depend on the salty touch that we want to give it. The longer, the saltier. Do not keep it more than 24 hours.
When that time has passed, remove the deer tenderloin from the salt, shake well, wash with water and dry.
Prepare the ingredients to season the deer tenderloin, for this we chop the garlic with the oregano, ground pepper, sweet paprika from La Vera and a few threads of extra virgin olive oil. We obtain a kind of paste with which we smear the deer tenderloin well on all its faces.
We wrap the deer tenderloin in plastic wrap, well pressed and leave it in the fridge for 48 hours.
After 48 hours, we remove and thaw. We cross one end with a skewer to which we will put a bit of rope and hang it, in a place that is free of drafts. To protect the meat, we hang some kitchen paper so that it covers it but does not touch it. We will have it hanging until it is to the taste of each one. The one you see was 4 days. Depending on the thickness and our taste, it will be more or less time. You just have to press to see if it is hard or still very tender.
Cut into thin slices and serve with a few trickles of extra virgin olive oil on top.

Conclusion

This cured deer sirloin is the perfect appetizer, just as it has been presented to you, but without a doubt, we can make many more recipes with this cured deer sirloin. Another very tasty appetizer is to cut the cured deer sirloin into cubes and cut into cubes a piece of soft cheese. Alternate in small skewers, a cube of deer tenderloin with a cube of soft cheese, and the bite is wonderful. If instead of soft cheese, to soften the flavor, we put old cheese, the flavor will intensify. A few small slices of cured deer sirloin with a few slices of cheese that melts well, with a heat stroke on the grill, oven or sandwich maker, is another of the ways we have to enjoy this cured deer sirloin.