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
1 small tin anchovy fillets
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)
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.