Recipes, Venison Recipes

Carpaccio of venison

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

Serves 2-4

Ingredients

Method

  1. Trim loin of silver skin and any sinew.
  2. Make sure the venison is chilled then slice the loin to the thickness of a £1 coin.
  3. Lay a couple of strips of the loin, with plenty of room, between two A4-sized sheets of greaseproof paper.
  4. Gently bash them flat with a rolling pin and then roll them to paper thinness.
  5. Lift out the slices carefully and lay them onto a large plate, starting around the sides.
  6. 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.
  7. Carefully pick the marjoram leaves individually, and scatter them about the plate.
  8. So too with the chives and wood sorrel.
  9. Follow with the grated lemon zest.
  10. Scatter about the fennel seeds and follow with a grating of the horseradish then a sprinkling of the walnuts and the pickled walnuts.
  11. Place the paper-thin slithers of the garlic here and there.
  12. Lastly, drizzle the preferred oil all over and then sharpen with a dribble of the fresh lemon juice.
  13. Season well with the flaked sea salt and some black pepper.
  14. Serve with very thin slices of dried-out sourdough.

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Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.