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A flavorful broth with a salty kick, a Swedish recipe

A flavorful broth with a salty kick, a Swedish recipe

Main dishes

The elk meat is first dried and then salted for sixteen days, before being slowly cooked with carrots, onions, peppers, and bay leaves to ensure it remain…

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Recipe from Affe2011, NERIUM (Wikibooks), adapted by Recette de cuisine · · updated on

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Venison salt is a type of elk meat that is preserved in salt, according to Swedish tradition. After several days of salting, the piece is simmered with carrots and spices, resulting in a tender and juicy meat.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr 30 min
  • Resting384 hr
  • Total387 hr
  • DifficultyMedium
  • Cooking methodnibbling
  • Gluten-free
  • Low lactose

Ingredients

8 people
  • $0.01
  • $0.02
  • $1.58
  • $0.38
  • $0.15

Directions

  1. Rub the meat with the mixture of sugar and salt, then let it rest for 11 days.
  2. Next, prepare the brine with water and coarse salt, then let the meat sit for another 5 days. ≈ 3 min
  3. So, cook the meat in the same brine. Add the carrots, onion, and spices.
  4. Let it simmer for 2 to 3 hours: the meat is ready.
  5. Keep the meat in aluminum foil containers with brine, which helps to retain all its juices. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 1.5 kg of elk loin or shank
  • 1 tablespoon of sugar
  • 1/2 cup of salt
  • 2.25 liters of water
  • 200 g of coarse salt
  • 2 carrots
  • 1 yellow onion
  • 10 grains of Jamaican hot pepper
  • 10 white peppercorns
  • 3 bay leaves

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