1/2 gal. water
3 oz. kosher salt
1 oz. curing salt
4 oz. brown sugar
2 oz. honey
2 oz. soy or tamari
2 garlic cloves, crushed
2" ginger, peeled and crushed
1 tangerine peel; pith removed, dry
1 venison tenderloin
For Smoking Mixture:
Hickory wood
Black tea
Garlic, crushed
Ginger, crushed
Brown sugar |
Combine first 6 ingredients, boil, and skim off impurities. Remove from heat and add garlic, ginger, and tangerine peel. Cool to 40F. Add cleaned and trimmed venison and cure for 24 hours.
Remove from brine, pat dry, and smoke at 250F until inside temperature reaches 125 - 130F.
For Smoking Mixture: Combine wood, tea, garlic, and ginger. Sprinkle with sugar.
For Apple-Cilantro Salsa:
1 criterion apple, peeled, cored, 1/2" dice
1/2 c. chopped fresh cilantro
1/2 Tbs. sherry vinegar
1 1/2 Tbs. good olive oil
Salt and pepper
Combine apple, cilantro, vinegar, and oil. Season to taste with salt and pepper.
Slice venison into 2 - 3 oz. noisette. Top with Apple-Cilantro Salsa. Serve with small rice cakes made from a 3 to 1 mixture of sticky white rice to wild rice and stir-fried Chinese broccoli seasoned with black vinegar and soy.
Yield: 2 servings |