Venison carpaccio recipe

Venison carpaccio recipe

Mark Sargeant likes his venison carpaccio style, and serves it simply with an agave, lemon and mustard dressing.

Ingredients

For the venison carpaccio
  • 1 tbsp oil
  • 85 g venison loin
  • 1 pinch salt and pepper
  • 3 tbsp chopped fresh coriander
  • 1 tbsp oil
  • 3 oz venison loin
  • 1 pinch salt and pepper
  • 3 tbsp chopped fresh coriander
  • 1 tbsp oil
  • 3 oz venison loin
  • 1 pinch salt and pepper
  • 3 tbsp chopped fresh coriander
For the dressing
  • 2 tbsp Agave syrup
  • 1 lemon, zest and juice
  • 1 tbsp English mustard
  • 3 tbsp oil
  • 2 tbsp Agave syrup
  • 1 lemon, zest and juice
  • 1 tbsp English mustard
  • 3 tbsp oil
  • 2 tbsp Agave syrup
  • 1 lemon, zest and juice
  • 1 tbsp English mustard
  • 3 tbsp oil

Details

  • Cuisine: English
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. For the venison carpaccio: rub the oil into the meat, season well and sear in a very hot pan for about one minute, browning all over.
  2. Remove from the pan and leave to rest for 4-5 minutes, then slice very thinly with a sharp knife and arrange in a single layer on a serving plate.
  3. For the dressing: place all of the dressing ingredients together in a bowl and whisk well to combine. Drizzle the dressing over the venison carpaccio and season again with sea salt and pepper.
  4. Sprinkle the coriander over and serve.

Recipe provided by The Groovy Food Company

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