Venison carpaccio with orange & horseradish

Venison Carpaccio

Serves 6-8

  • 12 whole shallots, unpeeled

  • 2 tablespoons extra virgin olive oil, plus extra for brushing

  • 1 sprig of fresh thyme

  • 1 kg boned venison loin

  • 2 tablespoons grated fresh horseradish

  • 200 ml half-fat crème fraîche

  • 1 teaspoon white wine vinegar

  • 1 sprig of fresh rosemary, finely chopped

  • 1 orange, finely grated zest

Preheat the oven to 180ºC/350ºF/gas 4. Toss the shallots in the olive oil, season, and place them in a shallow baking dish with the thyme sprig. Cover tightly with foil and bake in the oven for 45 minutes or until soft.



Meanwhile, preheat a heavy griddle pan that's large enough to hold the venison comfortably. If your griddle pan is too small, cut the venison into 2 pieces and grill it in 2 batches. Remove all the fat and any sinew from the venison, season well, and brush with olive oil. Place on the hot griddle and sear and brown all over – about 2–3 minutes. Take out of the pan and place on a plate to cool for about 30 minutes.



Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.



Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate. Peel some of the warm shallots, tear them in half and lay a piece on top of each piece of venison. Dollop a little horseradish crème fraîche on top and sprinkle the plates with the rosemary and orange zest before serving.

Nutritional Information

Venison carpaccio with orange & horseradish

Perfect for pushing the boat out

More Game recipes ->
0 foodies cooked this
This is my British spin on classic beef carpaccio, made with gorgeous seared venison
Serves 6-8
1h
Not too tricky
Method

Give your butcher a bit of notice and I'm sure he'll have no problem getting hold of a little venison for you. It isn't that expensive and it's really tasty.

Preheat the oven to 180ºC/350ºF/gas 4. Toss the shallots in the olive oil, season, and place them in a shallow baking dish with the thyme sprig. Cover tightly with foil and bake in the oven for 45 minutes or until soft.

Meanwhile, preheat a heavy griddle pan that's large enough to hold the venison comfortably. If your griddle pan is too small, cut the venison into 2 pieces and grill it in 2 batches. Remove all the fat and any sinew from the venison, season well, and brush with olive oil. Place on the hot griddle and sear and brown all over – about 2–3 minutes. Take out of the pan and place on a plate to cool for about 30 minutes.

Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.

Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate. Peel some of the warm shallots, tear them in half and lay a piece on top of each piece of venison. Dollop a little horseradish crème fraîche on top and sprinkle the plates with the rosemary and orange zest before serving.

Nutritional Information Amount per serving:
  • Calories 206 10%
  • Carbs 2.4g 1%
  • Sugar 1.8g 2%
  • Fat 8.8g 13%
  • Saturates 3.9g 20%
  • Protein 29.0g 64%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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