Hi there,
The other day I picked up a 470g (16.5oz) piece of venison saddle fillet from the local farmers market.
The idea I'm having for it is to smoke it, slice it thinly and serve it with a celeriac remoulade.
So far so good, now for the tricky bit. What should I do to prepare it?
I'm sort of thinking of cold smoking it and serving it a bit a la carpaccio but is that even doable?
Any ideas and advice in regards to curing/brining etc are warmly welcomed.
Thanks in advance, Mike