Carpaccio is a dish of raw meat , thinly sliced and served mainly as an appetiser. Here's a recipe to ring the changes with venison. It's very easy to follow too.



  • 1kg venison loin
  • Maldon sea salt
  • 1tbs crushed juniper berries
  • 1tbs cracked black pepper
  • 3tbs Dijon mustard
  • 1tbs English mustard powder
  • 1tbs celery salt
  • 2tbs smoked paprika


  • Remove the silver skin from the venison loin and trim it into an even shaped barrel. Season well.
  • Mix all the dry ingredients together in a large bowl, and then smear the loin with the mustard.
  • Roll the loin into all the dry ingredients making sure it is well covered.
  • Wrap the venison in cling film and refrigerate until cold.
  • When cool transfer the venison to the freezer for at least 4 hours to set.
  • Once set, use a sharp knife to slice the venison into 2-3mm thick slices.
  • Place the slices of meat onto silicon paper side by side, then fold the silicon on top and roll the meat as thin as possible with a rolling pin.
  • Put in fridge until required, and keep a chilled plate refrigerated until needed.

Thanks to David Gillott of Four Gables Events for sharing this recipe for venison carpaccio with us.

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