Venison Bresaola-wrapped Figs
From Antler Chef Michael Hunter
8 figs, cut in half
16 slices of Venison Bresaola
100 grams Asiago, shaved
Aged Balsamic, to taste
Flaked sea salt, to taste
Olive oil, to taste
Commonly made with beef, bresaola refers to a preparation involving air drying and salt that originated in northern Italy. For this week’s cicchetti recipe, venison is used instead, and complemented with figs.
Wrap figs with Venison Bresaola and garnish with Asiago cheese. Drizzle with balsamic and olive oil. Season with sea salt.
ABOUT THE CHEF
Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dreamed of owning a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he is now co-owner and chef at Antler Kitchen and Bar.
Bite is a biweekly feature on modellocanada.com, and is inspired by the Venetian tradition of serving cicchetti—small dishes to snack on with wine—at local bàcari.