Recipe Tip: Carpaccio of Venison Loin

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.



    1. Step 1

      Season the venison loin with salt and pepper and rub all over with the chopped juniper berries.
    2. Step 2

      Heat 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.
    3. Step 3

      Lift out and set aside to cool.
    4. Step 4

      When cool, transfer to the freezer for an hour to firm up before serving.
    5. Step 5

      To 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).
    6. Step 6

      For the vinaigrette, whisk together miso paste, mustard and honey until smooth. Add the add vinegar and 4 tablespoons olive oil an mix to combine.
    7. Step 7

      Season to taste with salt and pepper.
    8. Step 8

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    9. Step 9

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    10. Step 10

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    11. Step 11

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    12. Step 12

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