Seared venison carpaccio

Seared venison carpaccio

starter | serves

1 Blitz the juniper berries with the oil in a wet spice grinder or stick blender and set aside. Whisk the balsamic vinegar with the orange juice and zest and the juniper oil (leaving 1 tablespoon for the venison). Set aside.
2 Use a mandolin to finely slice the beets and toss with 2 tablespoons of the dressing in a bowl. Set aside.
3 Rub 1 tablespoon of juniper oil into the venison, heat a large frying pan and sear the meat all over. Remove from the heat and leave to cool.
4 Arrange slices of venison on a platter, scatter with the hazelnuts, beets, micro leaves and chives, and drizzle with a little extra dressing.
Per serving 160 cals, 10g fat (1.5g saturated),
15g protein, 4g carbs, 3g sugars


Recipe Joss Herd
Photo Peter Cassidy

from Issue 43


10 juniper berries
50ml olive oil
1 tbsp white balsamic vinegar
Zest of 1 orange, juice of
200g mixed coloured beetroots
500g venison fillet, trimmed
30g toasted hazelnuts, chopped
1 tbsp finely chopped chives
1 punnet of ruby chard micro leaves

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