Venison carpaccio

Venison carpaccio

By
From
Meat
Serves
6
Photographer
Dean Cambray

Venison meat is deep red, lean and has a wonderful rich gamey flavour. The prime cuts are tender and dense, which makes them perfect for eating raw in small amounts as a carpaccio. It’s best to prepare this dish just before eating, as it does have a tendency to discolour over time.

Ingredients

Quantity Ingredient
400g venison, (fillet, loin or topside)
1 tablespoon capers
1 anchovy fillet, chopped
1 tablespoon parsley, chopped
2 tablespoons olive oil
salt flakes
freshly ground black pepper
4 tablespoons good-quality mayonnaise
75g green olives, pitted and roughly chopped
1/4 cup mustard cress or baby herb leaves

Method

  1. Use a very sharp knife to cut the venison into 18 slices. Sandwich each slice between two pieces of plastic wrap and flatten with a rolling pin or meat mallet to 3 mm thick.
  2. Place the capers, anchovy and parsley in a mortar with 1 tablespoon of the olive oil. Pound to a smooth paste.
  3. Brush the venison slices lightly with the remaining olive oil and arrange on a serving platter. Season lightly with salt and pepper and drizzle with mayonnaise. Dot with the anchovy paste, dividing it evenly between the venison slices. Garnish with the chopped olives and mustard cress and serve straight away with a glass of pinot noir.
Tags:
Meat
Adrian
Richardson
La
Luna
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