Fallow Deer Alpine Herbs
The fallow deer is refined with a spice blend of classic alpine herbs such as caraway, gentian, and Swiss pine, then gently hot-smoked. The alpine herb mixture harmoniously complements the mild, delicate game flavor of fallow deer without overpowering it. Fir wood reinforces the alpine character with its resinous smoky aroma.
Ingredients(for 1 kg)
Instructions
Curing in Herb Brine
12 hoursDissolve sea salt in 1 liter of cold water, add fresh herbs and juniper berries. Fully submerge the fallow deer in the brine and cure in the refrigerator for 12 hours.
Drying & Seasoning
30 minutes + 1 hour resting timeRemove the meat from the brine, pat thoroughly dry, and air-dry on a rack for 30 minutes. Mix all remaining dry spices and rub evenly all over the meat.
Smoking
5-7 hoursPreheat smoker with fir and alder wood to 105-115 °C. Place the fallow deer inside and smoke until a core temperature of 65-70 °C is reached. Add fresh wood every 90 minutes.
Resting & Serving
15 minutesRemove the meat from the smoker and rest wrapped in butcher paper for 15 minutes. Slice into even pieces, garnish with fresh alpine herbs, and serve.
Pro Tip
Place Swiss pine cones (if available) directly on the embers – they create an intense, unmistakable alpine smoke that elevates the dish to a new level.
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