Home
Recipe supplied by Field to Fork Food.
Ingredients.
Muntjac loin
50ml gin
4 tbsp salt
4 tbsp sugar
3 sprigs fresh thyme
Handful juniper berries
Method.
. Simply mix the salt and sugar together and rub into the meat.
. Put it into a freezer bag and add the thyme, juniper berries and gin. I’ve used the elephant gin from The Kelso Gin Company Ltd for this because I love gin and it tastes fantastic.
. Store in the fridge for three days and turn the meat twice a day.
. When you are ready to eat it, remove from fridge and pat the meat dry.
. Use a knife with a fine serrated edge and cut the meat as thin as possible. Take your time and don’t rush it.
Served with a homemade mustard aioli, drizzled with some Pomora White Truffle Oil.
Ingredients.
Muntjac loin
50ml gin
4 tbsp salt
4 tbsp sugar
3 sprigs fresh thyme
Handful juniper berries
Method.
. Simply mix the salt and sugar together and rub into the meat.
. Put it into a freezer bag and add the thyme, juniper berries and gin. I’ve used the elephant gin from The Kelso Gin Company Ltd for this because I love gin and it tastes fantastic.
. Store in the fridge for three days and turn the meat twice a day.
. When you are ready to eat it, remove from fridge and pat the meat dry.
. Use a knife with a fine serrated edge and cut the meat as thin as possible. Take your time and don’t rush it.
Served with a homemade mustard aioli, drizzled with some Pomora White Truffle Oil.
