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:
Prepare the vinaigrette:
