Venison Carpaccio
YIELD
~500-600ML
PREP TIME
00:20
COOKING TIME
00:20
INGREDIENTS
- 1.2 kg Pure South Venison Boneless Short Loin
- 2 tbsp Olivado Extra Virgin Olive Oil
- Sea salt & black pepper
- A handful Cress
- A handful Italian Parsley
- 4 Radishes, sliced
- ¼ cup Blackberries
- ¼ cup Parmesan cheese, shaved
- A drizzle of balsamic vinegar
- Olivado Extra Virgin Olive Oil
METHOD
- 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.
- 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.
- 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.
- 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.
