Ingredients (Serves 4)
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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