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SEARED VENISON CARPACCIO WITH PICKLED CHERRIES AND HORSERADISH CREAM
This is an ideal recipe for an easy summer dinner at home or a picnic. It looks and tastes beautiful and comes together very quickly. If making for a picnic, you could pack a nice baguette or two and make carpaccio sandwiches - fancy!
400g Mandagery Creek Venison leg piece*
1 tbsp juniper berries
1 tbsp black peppercorns
1 tbsp sea salt
2 tbsp horseradish cream
1/3 cup creme fraiche
1/2 cup pickled cherries (recipe here), you could also use thinly sliced fresh figs or even fresh cherries here
1/2 cup shaved pecorino or parmesan cheese
Thyme (to serve)
Crush the juniper, black peppercorns and sea salt together in a mortar and pestle. Rub the spices over the meat and set aside for a moment. Heat a tablespoon or two of olive oil in a frying pan over high heat. Add meat and brown on each side for a minute on each side. Let rest under a tent of foil. Mix the horsedradish cream and creme fraiche togehter with a squeeze of lemon to taste. Slice the meat thinly and place on a serving plate. Top with the cherries, shaved pecorino, creme fraiche mix and thyme. Beautiful. Serves 4.
*I cut one of our 1kg leg pieces in half across the grain for this. The other half I sliced into steaks, wrapped each one in plastic and stashed them in the freezer for a dinner next week.