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Venison Carpaccio

Yields8 ServingsPrep Time12 minsCook Time10 minsTotal Time22 mins

This beautiful and meltingly tender seared venison loin makes a stunning dish that takes almost no preparation time. Tender seared venison carpaccio served with the most simple and mighty combination of balsamic vinegar and extra virgin olive oil. An impressive party appetiser to serve chilled with pre dinner drinks.

Venison Carpaccio Recipe

 1.2 kg Boneless short loin venison
 2 tbsp Extra virgin olive oil
 Sea salt and black pepper
 Handful of the herb cress
 Handful Italian parsley
 4 Radishes sliced
 ¼ cup Blackberries
 ¼ cup Parmesan cheese, shaved
 Drizzle Balsamic
 Extra virgin Olive oil
1

Use a very sharp knife to remove all the fat, all silver skin and sinew from the meat. Brush with olive oil generously all over then season with salt and black pepper.

2

Heat a large frying pan over very high heat. Once the pan is smoking sear the venison in until brown all over, about 5 seconds on each side. Remove from the pan and rest on a plate to cool

3

Once cool, tightly wrap the meat in cling film and place it in the freezer for 30 minutes — this will make it much easier to slice finely.

4

Thinly slice the venison with a sharp carving knife and arrange on a platter. (You can cut it with the clingfilm on, then discard after.) Top with cress, parsley, radishes, shaved parmesan and blackberries. Drizzle with balsamic vinegar and extra virgin olive oil.

Nutrition Facts

Servings 8