Venison is so often served cooked, but I love to enjoy it raw. My venison carpaccio recipe works just as well with whole beef fillet or sirloin.
Serves 2-4
Ingredients
- 5–10g sweet marjoram leaves, picked
- a few heads of washed wood sorrel (optional)
- ½ tsp. chives, very finely chopped
- zest of an unwaxed lemon, very finely grated
- ¼ tsp. fennel seeds, toasted
- a small amount of freshly grated horseradish
- 8 walnuts, toasted and crumbled (optional)
- 1 pickled walnut, well-drained and finely chopped
- 2 small cloves of garlic, sliced paper-thin (almost translucent)
- ground black pepper
- lemon juice
- walnut oil or extra virgin olive oil
Method
- Trim the venison loin of any silver skin and sinew.
- Ensure the venison is chilled, then slice the loin to the thickness of a £1 coin.
- Place a couple of strips of the loin, spaced out, between two A4-sized sheets of greaseproof paper.
- Gently flatten them with a rolling pin, then continue rolling until the slices are paper-thin.
- Carefully lift the slices and lay them onto a large plate, starting around the edges.
- Continue flattening and placing the slices until the plate is covered, with the slices only slightly overlapping and no gaps showing.
- Individually pick the marjoram leaves and scatter them evenly across the plate.
- Do the same with the chives and wood sorrel.
- Next, sprinkle the grated lemon zest across the meat.
- Scatter the toasted fennel seeds, followed by a grating of horseradish, and then sprinkle the crumbled walnuts and finely chopped pickled walnut.
- Place the paper-thin garlic slices sparingly around the plate.
- Finally, drizzle your preferred oil over the dish, followed by a light squeeze of fresh lemon juice.
- Season generously with flaked sea salt and ground black pepper.
- Serve with very thin slices of dried-out sourdough.
