Deer Raw Ham

Grind all ingredients in a kitchen cutter or mortar, rub meat pieces well with it and press into a high and rather narrow pot, weigh down well. Store the meat in the refrigerator for approx. 2-3 weeks, if there are several pieces, transfer once a week. Place the meat without browning in an oven preheated to approx. 70-80 °C on a wire rack, place fresh herbs and twigs of your choice as aroma carriers on a baking tray underneath (e.g. juniper, bay leaf, thyme, rosemary, coriander, orange peel, fir twigs) and cook slowly for at least 2-3 hours with the aid of a roasting thermometer until the core temperature reaches approx. 60 °C. The finished ham is best sliced thinly after 2-3 days with the help of a slicer and served with cranberry horseradish.

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