Carpaccio is a dish of raw meat , thinly sliced and served mainly as an appetiser. Here's a recipe from keen stalker and Shooting Times contributor Barry Stoffell that rings the changes. It's simple too.


Venison carpaccio – serves four

This is my favourite way to eat venison raw, though you might say I’ve stretched the definition a bit by sealing the meat; in my opinion, this definitely still counts as raw and the seasoned, seared outer surface adds an extra layer of flavour. Many other ingredients can be added but it seems a shame to complicate it too much as the venison itself tastes so very good.

The beautiful colour and tenderness of the loin make for a stunning dish that requires almost no preparation time; we will often keep pieces of frozen loin in the freezer to be sliced into an impressive entrée at very short notice.

Venison carpaccio

Venison carpaccio

Ingredients

  • 350g very fresh venison loin. Any deer species will work fine; we tend 
to use mostly sika. 
Be sure to remove all silverskin and sinew
  • 2 tbsp good olive oil
  • 2 tbsp coarsely ground black pepper
  • 2 tbsp coarsely ground salt

To serve

  • 100g parmesan cheese, finely shaved
  • Fresh rocket leaves
  • Good olive oil and 
balsamic vinegar
venison carpaccio

Season the outside generously with salt and pepper

easy venison carpaccio recipe

When it is ready, slice the loin finely – the thickness of a beer-mat gives good results

Method

  1. Rub the loin all over with the olive oil, and then season the outside generously with the salt and pepper.
  2. Find a heavy-based frying pan and put it over a high heat. Sear the loin for just a few seconds on each surface, just enough to colour the outside of the meat. Set aside for 
a few minutes to cool down.
  3. Once cool, roll the loin up in cling film and place it in the freezer — this will make it much easier to slice finely. Depending on the thickness of the loin, 30 to 60 minutes should be sufficient. Don’t worry if it freezes solid; just take it out half an hour before you intend to prepare it.
  4. When ready, slice the loin as finely as you dare; paper-thin slivers will often fall apart and we find the thickness of a beer-mat is ideal.
  5. Arrange the slices on a platter along with the fresh rocket leaves and parmesan shavings.
  6. Drizzle with good olive oil and balsamic vinegar and serve.
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