Honey & rosemary venison carpaccio

DSC_6298-2
This is such a simple dish to make, and takes very little time overall. It makes a lovely starter for a dinner party, or even a wonderful accompaniment with a fresh salad. I’ve also tried variations upon the marinade, including; crushed juniper berries, rosemary, crushed garlic and olive oil crushed juniper berries, sage, dried thyme, and olive oil Most have worked very well, so take the guidelines, and play with the flavours! I think the honey here lends a lovely sweetness that cuts against the richness of the meat. Makes a starter enough for 4-5 people.

DSC_6291-2Β 1 haunch of venison, roughly 300g or so, but it doesn’t matter so much whether its under or over. One large piece is better than a few smaller pieces, so try and get the former.
a few sprigs of rosemary
olive oil
2Β tbsp of runny honey
2 tbsp of olive oil
1 tsp of capers, finely chopped
1 tsp of dijon mustard
rocket, rinsed
black pepper

Mix together all the ingredients, adding enough olive oil to thoroughly coat the piece of meat. Leave to marinate for about 15Β minutes or so, or longer if you have the time.

When you’re ready, line a chopping board with a large piece of cling film. Heat up a frying pan on high heat, and add a little olive oil. When it’s truly hot, sear the haunch on all sides in the frying pan as quickly as you can, allowing it just enough time to brown all over.

Remove from heat immediately, and wrap tightly in the clingfilm. Place the meat in the freezer, and allow it to chill for 20 minutes or so.

In the meantime, place the olive oil, capers, and mustard in a bowl. Stir together.

Remove the meat from the freezer, and unwrap. With a sharp knife, slice as thin a slices as you can. Lay them out, layer over another bit of clingfilm on top, and use a rolling pin to bash the meat slices even thinner.

Serve on a plate, drizzle over the mustard dressing, sprinkle a little black pepper, and garnish with rocket. Serve immediately.

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3 thoughts on “Honey & rosemary venison carpaccio

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