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A Debt Unpaid
The first in a Modern Huntsman x Moultrie film series, "A Debt Unpaid" is a deep dive into the life and legacy of Dan Moultrie, the founder of Moultrie trail cameras and game feeders.
Cured Venison Loin
Ingredients
1 tbsp coarsely cracked black pepper
1 medium sized beetroot
1 heirloom beetroot
Wasabi mayonnaise
Baby capers
Micro herbs and edible flowers for garnish
1.1 lbs venison
½ cup salt flakes
½ cup sugar
1 tbsp rosemary (mixed with pepper)
1 tbsp chopped thyme or mountain pepper leaves
1 cup vodka/gin/brandy
Directions
Clean sinew from meat
Mix salt and sugar together
Mix chopped herbs and pepper
Coat the meat in herbs and pepper
Place in container
Sprinkle salt and sugar over the meat, then also pack the sides of the meat with salt and sugar mix
Pour chosen alcohol over the top
Leave for 6-8 hours, turn the meat, then leave for another 2-3 hours (the meat will firm)
Season medium sized beetroot, wrap in foil, place in oven to bake until soft (approx. 1 hour)
When beetroot is cool enough to handle, chop it and blend with vegetable stock or water to puree, and season to taste
Add a dash of vinaigrette or a redwine vinegar and lemon juice
Slice the heirloom beetroot paper-thin on a microplane slicer
When ready to serve, heat the beetroot puree and smear on bottom of plate
Slice venison thinly, place pieces alternating with the sliced heirloom beetroot and sprinkle baby capers
Top with wasabi mayonnaise, micro herbs and edible flowers for garnish
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