An easy recipe for venison carpaccio
Carpaccio is a dish of raw meat , thinly sliced and served mainly as an appetiser. Here's a recipe from keen stalker and Shooting Times contributor Barry Stoffell that rings the changes. It's simple too.
Venison carpaccio – serves four
This is my favourite way to eat venison raw, though you might say I’ve stretched the definition a bit by sealing the meat; in my opinion, this definitely still counts as raw and the seasoned, seared outer surface adds an extra layer of flavour. Many other ingredients can be added but it seems a shame to complicate it too much as the venison itself tastes so very good.
The beautiful colour and tenderness of the loin make for a stunning dish that requires almost no preparation time; we will often keep pieces of frozen loin in the freezer to be sliced into an impressive entrée at very short notice.
Venison carpaccio
Ingredients
- 350g very fresh venison loin. Any deer species will work fine; we tend to use mostly sika. Be sure to remove all silverskin and sinew
- 2 tbsp good olive oil
- 2 tbsp coarsely ground black pepper
- 2 tbsp coarsely ground salt
To serve
- 100g parmesan cheese, finely shaved
- Fresh rocket leaves
- Good olive oil and balsamic vinegar
Season the outside generously with salt and pepper
When it is ready, slice the loin finely – the thickness of a beer-mat gives good results
Method
- Rub the loin all over with the olive oil, and then season the outside generously with the salt and pepper.
- Find a heavy-based frying pan and put it over a high heat. Sear the loin for just a few seconds on each surface, just enough to colour the outside of the meat. Set aside for a few minutes to cool down.
- Once cool, roll the loin up in cling film and place it in the freezer — this will make it much easier to slice finely. Depending on the thickness of the loin, 30 to 60 minutes should be sufficient. Don’t worry if it freezes solid; just take it out half an hour before you intend to prepare it.
- When ready, slice the loin as finely as you dare; paper-thin slivers will often fall apart and we find the thickness of a beer-mat is ideal.
- Arrange the slices on a platter along with the fresh rocket leaves and parmesan shavings.
- Drizzle with good olive oil and balsamic vinegar and serve.
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