Venison carpaccio recipe
Mark Sargeant likes his venison carpaccio style, and serves it simply with an agave, lemon and mustard dressing.
Ingredients
- 1 tbsp oil
- 85 g venison loin
- 1 pinch salt and pepper
- 3 tbsp chopped fresh coriander
- 1 tbsp oil
- 3 oz venison loin
- 1 pinch salt and pepper
- 3 tbsp chopped fresh coriander
- 1 tbsp oil
- 3 oz venison loin
- 1 pinch salt and pepper
- 3 tbsp chopped fresh coriander
- 2 tbsp Agave syrup
- 1 lemon, zest and juice
- 1 tbsp English mustard
- 3 tbsp oil
- 2 tbsp Agave syrup
- 1 lemon, zest and juice
- 1 tbsp English mustard
- 3 tbsp oil
- 2 tbsp Agave syrup
- 1 lemon, zest and juice
- 1 tbsp English mustard
- 3 tbsp oil
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- For the venison carpaccio: rub the oil into the meat, season well and sear in a very hot pan for about one minute, browning all over.
- Remove from the pan and leave to rest for 4-5 minutes, then slice very thinly with a sharp knife and arrange in a single layer on a serving plate.
- For the dressing: place all of the dressing ingredients together in a bowl and whisk well to combine. Drizzle the dressing over the venison carpaccio and season again with sea salt and pepper.
- Sprinkle the coriander over and serve.
Recipe provided by The Groovy Food Company
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