Carpaccio of Venison Loin

Carpaccio of Venison Loin

© Stine Christiansen

Carpaccio of Venison Loin

Carpaccio of Venison Loin

© Stine Christiansen

Ingredients (Serves 4)

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

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.
  • Season to taste with salt and pepper.

 


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