Smoked Venison Ham with Pumpkin and Purslane

Remove the bone from the leg of venison, cut the stilt into small pieces. Mix the spices and rub the leg well with the olive oil and spices all around and from the inside where the bone was. Put it in a stoneware pot, cover it with a dish soaked in vinegar and marinate it in a cool place for 1 week. Turn it over to the other side every day. When the Geschirrhangl is dry, soak it with vinegar one more time.

Take out the leg and soak it in fresh water for one night. Pat well and then hang in mild cold smoke for a day.

Remove the seeds from the pumpkin, cut out balls with a ball cutter and shape them in a canning jar. Bring sugar, cinnamon and clove to a boil with water until sugar dissolves. Skim, remove the broth from the stove, add vinegar and pour over the pumpkin. Cover with lid and keep in a cool place if consumed soon, or possibly strilize at 90 degrees for 40 minutes.

Marinate purslane roe with a tiny bit of olive oil and balsamic vinegar. Place on a plate and put the pumpkin balls in between. Using slicer, cut meat into narrow slices and place on top. Sprinkle with a tiny bit of ground cilantro

Note: If you don’t have the ability to self-smoke, there is certainly the option to hang the leg in the smoke with a good butcher.

Tip: Always use aromatic spices

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