Jamie Oliver

Venison carpaccio with orange and horseradish

Perfect for pushing the boat out

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Venison carpaccio with orange and horseradish

Serves 6
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories
    206
    10%
  • Fat
    8.8g
    13%
  • Saturates
    3.9g
    20%
  • Protein
    29.0g
    64%
  • Carbs
    2.4g
    1%
  • Sugar
    1.8g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    206
    10%
  • Fat
    8.8g
    13%
  • Saturates
    3.9g
    20%
  • Protein
    29.0g
    64%
  • Carbs
    2.4g
    1%
  • Sugar
    1.8g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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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.

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