Hugh Fearnley-Whittingstall recipes Carpaccio of venison recipe

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Date Published:: 15/12/2008

Our venison carpaccio is the work of minutes and it makes the most elegant starter – you really couldn’t ask for more!

Serves 4 as a starter

Ingredients

300-400g well-trimmed venison loin
½ tbsp rapeseed oil
½ tbsp capers
Flaky sea salt and freshly ground black pepper

Method: How to make venison carpaccio

1. Season the venison loin with salt and pepper.

2. Heat the rapeseed oil in a frying pan until searing hot, then add the venison loin and sear quickly for 10-15 seconds on each side. You want to cook only the outer surface of the meat, so make sure you keep the heat really high.

3. Remove from the frying pan onto a board and slice into really thin slices.

4. To serve, place each slice on a plate (or thread each slice onto a cocktail stick) and squeeze over a little lemon juice, scatter on a couple of tiny capers and sprinkle some sea salt over each slice.