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. 



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, and is inspired by the Venetian tradition of serving cicchetti—small dishes to snack on with wine—at local bàcari