David Gillott’s Venison Carpaccio


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. 

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 

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.

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