Recipes, Beef Recipes, Venison Recipes

Val’s Venison Carpaccio

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Large plate of venison carpaccio recipe with thinly sliced raw venison, herbs, lemon zest, and walnuts arranged artfully

Venison Carpaccio Recipe: While venison is so often served cooked, I love to enjoy it raw. This venison carpaccio recipe brings out the delicate, clean flavour of the meat and also works beautifully with whole beef fillet or sirloin.

Serves 2-4

Ingredients

Method

  1. Trim the venison loin of any silver skin and sinew. Ensure it’s well chilled, then slice into rounds about the thickness of a £1 coin.
  2. Place a couple of slices between two sheets of greaseproof paper (A4-sized works well), spaced apart. Gently flatten them with a rolling pin, then continue rolling until they are paper-thin.
  3. Carefully lift the slices and arrange them on a large plate, starting from the edges and working inwards. Slightly overlap the slices so the plate is fully covered, with no gaps.
  4. Individually pick and scatter the marjoram leaves evenly over the meat. Repeat with the chives and wood sorrel.
  5. Sprinkle over the grated lemon zest, then the toasted fennel seeds. Follow with a light grating of horseradish, the crumbled walnuts, and the finely chopped pickled walnut.
  6. Distribute the paper-thin slices of garlic sparingly across the plate.
  7. Finish with a drizzle of walnut oil or extra virgin olive oil, a squeeze of fresh lemon juice, and a generous seasoning of flaked sea salt and ground black pepper.
  8. 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.