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Venison carpaccio

An average of 5.0 out of 5 stars from 1 rating
Prepare
overnight
Cook
less than 10 mins
Serve
Serves 4

This venision carpaccio is served just warm after the spiced crust has been seared to give extra flavour.

James served this as part of a posh picnic at Crom Castle along with a venison sausage roll and homemade scotch egg.

Ingredients

Method

  1. Ideally season your venison loin the day before you plan to serve. Using a pestle and mortar or spice grinder, crush the juniper, coriander and pepper and mix with rosemary and smoked salt. Roll the loin in the seasoning to cover evenly.

  2. Heat a non-stick pan with a little oil and sear the venison on all sides for a few seconds. Then allow to rest and carve extremely thinly to serve.