Recipes, Beef Recipes, Venison Recipes

Venison carpaccio

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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

Method

  1. Trim the venison loin of any silver skin and sinew.
  2. Ensure the venison is chilled, then slice the loin to the thickness of a £1 coin.
  3. Place a couple of strips of the loin, spaced out, between two A4-sized sheets of greaseproof paper.
  4. Gently flatten them with a rolling pin, then continue rolling until the slices are paper-thin.
  5. Carefully lift the slices and lay them onto a large plate, starting around the edges.
  6. Continue flattening and placing the slices until the plate is covered, with the slices only slightly overlapping and no gaps showing.
  7. Individually pick the marjoram leaves and scatter them evenly across the plate.
  8. Do the same with the chives and wood sorrel.
  9. Next, sprinkle the grated lemon zest across the meat.
  10. Scatter the toasted fennel seeds, followed by a grating of horseradish, and then sprinkle the crumbled walnuts and finely chopped pickled walnut.
  11. Place the paper-thin garlic slices sparingly around the plate.
  12. Finally, drizzle your preferred oil over the dish, followed by a light squeeze of fresh lemon juice.
  13. Season generously with flaked sea salt and ground 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.