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Venison carpaccio

Prepare: overnight
Cook: less than 10 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free Healthy Nut-free

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.

By James Strawbridge

From Strawbridge over the Drawbridge

Ingredients

6 juniper berries
1 tsp coriander seeds
½ tsp cracked black pepper
1 tsp rosemary, finely chopped
1 tsp smoked sea salt flakes
350g/12oz venison loin
1 tsp olive oil

Method

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.
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.