Texas Wagyu Bresaola is made of eye of round, eq cured and seasoned with paprika, garlic, fenugreek and cumin. Stuffed in a beef bung and dry aged for about 5 weeks (needed longer to dry) hit 35% weight loss.
Nilgai is some crazy looking antelope, not native to Texas but can be hunted on a bunch of ranches here in tx. Anyway, classic mortadella recipe but with lean Nilgai meat and pork fat whipped together. Could use a bit more salt and probably stud with pork fat too.
What do you guys think ?
by Matt_the_Butcher
3 Comments
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Had similar preparations from Dai Due. Looks even better than their. Beautiful 👌
They visually look fantastic!