An easy recipe for venison carpaccio

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

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

Season the outside generously with salt and pepper

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.