Spiced Venison Carpaccio
This elegant main course features venison loin coated in a fragrant spice crust of black peppercorns, juniper berries, and star anise, then quickly seared. It is served as a carpaccio with a sweet and sharp accompaniment of blackberries pickled in red wine vinegar, sugar, and spices. The dish is finished with toasted hazelnuts, Parmesan shavings, and finely chopped rocket for a complete flavour and textural experience.
Ingredients
- For the venison
- 400g venison loin
- 40g black peppercorns
- 25g juniper berries
- 25g star anise
- For the pickled blackberries
- 150ml red wine vinegar
- 100g sugar
- 1 cinnamon stick
- 2 star anise
- 75ml water
- 50ml hazelnut oil
- 200g blackberries (cut in half)
- For the garnish
- 50g toasted hazelnuts
- Parmesan shavings
- Handful rocket (finely chopped)
Method
- Prepare the venison by placing the spices into a blender and processing them until they reach a fine grind. Season the venison loin and cover it completely with the ground spice mixture. Heat a small amount of olive oil in a pan and sear the coated venison for 2 minutes on every side. Transfer it to a plate to rest.
- Make the pickled blackberries by combining all listed ingredients except the blackberries in a saucepan. Bring this mixture to a boil. Once boiling, add the halved blackberries and immediately take the pan off the heat.
- To assemble the dish, thinly slice the rested venison and arrange it on a serving plate. Spoon over the pickled blackberries along with a little of their liquid. Scatter the toasted hazelnuts and Parmesan shavings over the top, then finish with the finely chopped rocket.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
AuthorFood Network UK
