Recipe Tip: Carpaccio of Venison Loin
Top Recipe for 4 Persons. All ingredients and tips for getting it right. The quick searing creates roasted aromas that give the venison carpaccio a deeply savoury note. The starter is served with hazelnuts and blueberry vinaigrette.
- 600 gboneless loin of venison, trimmed and ready to cook
- 6juniper berries, finely chopped, plus extra to serve
- 1 tablespoonmiso paste
- 2 tablespoonDijon mustard
- 1 teaspoon(s)honey
- 1 tablespoonsherry vinegar
- 4 tablespoonolive oil, plus a drizzle for searing
- 80 gblueberries (frozen; wild if available)
- 1 handfulroasted hazelnuts, coarsely chopped
- 2 stalk(s)celery, stalks thinly sliced, leaves roughly chopped
- ½ bunch(es)chives, chopped
Step 1Season the venison loin with salt and pepper and rub all over with the chopped juniper berries.
Step 2Heat a large, heavy-based frying pan until very hot. When nearly smoking, drizzle in a small amount of olive oil and quickly sear the vension on all sides for 2 minutes, until browned all over.
Step 3Lift out and set aside to cool.
Step 4When cool, transfer to the freezer for an hour to firm up before serving.
Step 5To serve, use a very sharp knife to thinly slice the carpaccio. Arrange on plates, scatter over the hazelnuts, celery and chives and drizzle over the vinaigrette (see below).
Step 6For the vinaigrette, whisk together miso paste, mustard and honey until smooth. Add the add vinegar and 4 tablespoons olive oil an mix to combine.
Step 7Season to taste with salt and pepper.
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