Venison carpaccio with orange and horseradish

with baked shallots

Venison carpaccio with orange and horseradish

Venison carpaccio with orange and horseradish

Serves Serves 6
Time Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 206 10%
  • Fat 8.8g 13%
  • Saturates 3.9g 20%
  • Sugars 1.8g 2%
  • Protein 29.0g 58%
  • Carbs 2.4g 1%
Of an adult's reference intake
Tap For Method


  • 12 whole shallots
  • 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
  • 1 orange
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4. Toss the unpeeled shallots in the olive oil, season with sea salt and black pepper, 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.
  2. 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.
  3. 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 to 3 minutes. Take out of the pan and place on a plate to cool for about 30 minutes.
  4. Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.
  5. Finely chop the rosemary and finely grate the zest of the orange.
  6. 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.