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
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
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.