1 hr
Not Too Tricky
serves 6
About the recipe
This is my British spin on classic beef carpaccio, made with gorgeous seared venison. Give your butcher a bit of notice and I’m sure he’ll have no problem getting hold of a little venison for you. It isn’t that expensive and it’s really tasty.
Ingredients
12 whole shallots, unpeeled
2 tablespoons good extra virgin olive oil, plus extra for brushing
a sprig of fresh thyme
1kg boned venison loin
2 tablespoons grated fresh horseradish
200ml pot of half-fat crème fraîche
1 teaspoon white wine vinegar
a sprig of fresh rosemary, finely chopped
finely grated zest of 1 orange
Method
- Preheat the oven to 180°C/350°F/gas 4. Toss the unpeeled shallots in the olive oil, season with sea salt and black pepper, and place them in a shallow baking dish with the thyme sprig. Cover tightly with foil and bake in the oven for 45 minutes or until soft.
- Meanwhile, preheat a heavy griddle pan that’s large enough to hold the venison comfortably. If your griddle pan is too small, cut the venison into 2 pieces and grill it in 2 batches.
- Remove all the fat and any sinew from the venison, season well, and brush with olive oil. Place on the hot griddle and sear and brown all over – about 2 to 3 minutes. Take out of the pan and place on a plate to cool for about 30 minutes.
- Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.
- Finely chop the rosemary and finely grate the zest of the orange.
- Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate. Peel some of the warm shallots, tear them in half and lay a piece on top of each piece of venison. Dollop a little horseradish crème fraîche on top and sprinkle the plates with the rosemary and orange zest before serving.
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