Marinated Venison Ham

Name: Marinated Venison Ham (Sauer Haersch-Schunke)
Yield: Approximately 30 servings
Cuisine: American
Ingredients: 3 cloves garlic, sliced thin; ½ cup (45 g) coriander seed; 2½ pounds (1.5 kg) venison ham (weight after trimming); 1 medium onion, sliced; 2 tablespoons (10 g) cracked peppercorns; 20 juniper berries; 4 fresh bay leaves, bruised; 10 tablespoons (150 ml) sherry vinegar; 2 cups (500 ml) virgin olive oil

Sauer Haersch-Schunke

Preparation info

Approximately
30
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Similar to prosciutto di Parma in flavor, Venison Ham is like corned beef in texture and color. If care is taken to trim away the fat, it is possible to create an exceptional hors d’oeuvre very low in cholesterol.

Ingredients

2½ pounds (1.5 kg) venison ham (weight after trimming)
½ cup (45

Europe
Americas
Germany
United States
Starter
Pennsylvania
Gluten-free

Method

Trim the smoky outer skin off the ham and remove any fat. Cut the meat into 4 equal pieces, each 2 to 3 inches (5 to 7.5 cm) thick. Put them in a deep glass or porcelainized container large enough so that the pieces of meat fill the bottom but do not overlap. Add the coriander seed, garlic, onion, peppercorns, juniper berries, and bay leaves. Stir to distribute them evenly, then mix the vinegar