Recipes, Venison Recipes

Carpaccio of venison

So often served cooked and I love to eat venison raw. This recipe works very well with beef, using either sirloin or fillet.

Carpaccio of venison

Carpaccio of venison

Recipe by

Serves 2-4


  • 300g Venison Loin

  • 5-10g of sweet marjoram leaves, picked from the stem

  • a few heads of washed wood sorrel, optional

  • ½ tsp chives, very finely chopped

  • unwaxed lemon zest, very finely grated

  • ¼ tsp fennel seeds, toasted

  • a small amount of grated fresh horseradish

  • 8 walnuts, toasted and crumbled, optional

  • 1 pickled walnut, well-drained on kitchen paper and then finely chopped

  • 2 small cloves of garlic, sliced paper thin, so that you can see the light through it 

  • ground black pepper

  • lemon juice

  • walnut or extra virgin olive oil


  • Trim loin of silver skin and any sinew.
  • Make sure the venison is chilled then slice the loin to the thickness of a £1 coin.
  • Lay a couple of strips of the loin, with plenty of room, between two A4-sized sheets of greaseproof paper.
  • Gently bash them flat with a rolling pin and then roll them to paper thinness.
  • Lift out the slices carefully and lay them onto a large plate, starting around the sides.
  • Continue to beat out the raw meat until all the slices are used up and laid on the plate, only slightly overlapping with none of the plate showing through.
  • Carefully pick the marjoram leaves individually, and scatter them about the plate.
  • So too with the chives and wood sorrel.
  • Follow with the grated lemon zest.
  • Scatter about the fennel seeds and follow with a grating of the horseradish then a sprinkling of the walnuts and the pickled walnuts.
  • Place the paper-thin slithers of the garlic here and there.
  • Lastly, drizzle the preferred oil all over and then sharpen with a dribble of the fresh lemon juice.
  • Season well with the flaked sea salt and some black pepper.
  • Serve with very thin slices of dried-out sourdough.