VENISON CARPACCIO WITH TARTARE SALSA

Venison, being lean and fine-grained, is particularly suitable for a carpaccio. Raw meat is naturally bland and needs a salty little sauce, such as this classic blend of steak tartare garnishes, to add piquancy.

12-oz (340-g) venison fillet

SALSA

1 small tin anchovy fillets

Serves 4.

4 tablespoons olive oil

1 hard-boiled egg

1 tablespoon lemon juice

1 tablespoon capers

1 thick slice mild onion

1 small bunch parsley

1 teaspoon green peppercorns (or ground black pepper)

TO SERVE

Olive oil

Handful rocket or watercress 1 lemon, quartered

Slice the fillet into 12 medallions. Lay each slice between 2 sheets of cling film and flatten it with the side of a heavy cleaver or a marble rolling pin. It should be so thin, it’s almost Scallop ceviche Venison carpaccio with tartare salsa.


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