Ideal for autumn dinner parties, David Gillott, Head Chef of The Four Gables, has created a venison carpaccio that combines the classic flavourings of venison with an exciting duo of juniper berries and mustard. Ingredients: 1kg venison loin Maldon sea salt 1tbs crushed juniper berries 1tbs cracked black pepper 3tbs Dijon mustard 1tbs English mustard powder 1tbs celery salt 2tbs smoked paprika Method: 1 Remove the silver skin from the venison loin and trim it into an even shaped barrel. Season well. 2 Mix all the dry ingredients together in a large bowl, then smear the loin with the mustard. 3 Roll the loin into all the dry ingredients making sure it is well covered. 4 Wrap the venison in cling film and refrigerate until cold. 5 When cool, transfer the venison to the freezer for at least four hours to set. 6 Once set, use a sharp knife to slice the venison into 2-3mm thick slices. 7 Place the slices of meat onto silicon paper side by side, then fold the silicon on top and roll the meat as thin as possible with a rolling pin. 8 Place in fridge until required. Recipe courtesy of David Gillott, Head Chef of The Four Gables. For more information on The Four Gables, click here.