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Carpaccio of Venison Loin

Carpaccio of Venison Loin
© Stine Christiansen
Home Food & Drinks Recipes Cooking Carpaccio of Venison Loin

Carpaccio of Venison Loin

Game

The quick searing creates roasted aromas that give the venison carpaccio a deeply savoury note. The starter is served with hazelnuts and blueberry vinaigrette.

Ingredients (4 servings)
600 g boneless loin of venison, trimmed and ready to cook
6 juniper berries, finely chopped, plus extra to serve
1 tablespoon(s) miso paste
2 tablespoon(s) Dijon mustard
1 teaspoon(s) honey
1 tablespoon(s) sherry vinegar
80 g blueberries (frozen; wild if available)
1 handful roasted hazelnuts, coarsely chopped
2 stalk(s) celery, stalks thinly sliced, leaves roughly chopped
1/2 bunch chives, chopped
salt
pepper
4 tablespoon(s) olive oil, plus a drizzle for searing

Preparation of the carpaccio:

  • Season the venison loin with salt and pepper and rub all over with the chopped juniper berries.
  • Heat a large, heavy-based frying pan until very hot. When nearly smoking, drizzle in a small amount of olive oil and quickly sear the vension on all sides for 2 minutes, until browned all over.
  • Lift out and set aside to cool.
  • When cool, transfer to the freezer for an hour to firm up before serving.
  • To serve, use a very sharp knife to thinly slice the carpaccio. Arrange on plates, scatter over the hazelnuts, celery and chives and drizzle over the vinaigrette (see below).

Prepare the vinaigrette:

  • For the vinaigrette, whisk together miso paste, mustard and honey until smooth. Add the add vinegar and 4 tablespoons olive oil an mix to combine.
  • Add the blueberries and season to taste with salt and pepper.
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