Chorizo of Wild Fallow Deer


 

CHEF'S TABLE

I take all the trimming from the deer carcass that would otherwise be wasted and turn them into this delicious chorizo. I mix red wine, smoked and sweet paprika, garlic, herbs and salt with the finely ground meat this is stuffed into sausage skins then fermented for 24 hours. Now it gets dried until each sausage has lost 30% of its weight at 65% humidity and 13c.

 

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