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

ingredients

• 10 juniper berries
• 50ml olive oil
• 1 tbsp white balsamic vinegar
• Zest of 1 orange, juice of ½
• 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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