David Gillott’s Venison Carpaccio

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. 

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.

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