Venison carpaccio

Authorcrumbs

Vale House Kitchen is a country skills and cookery school, set in the pretty village of Timsbury. These guys teach everything from breadmaking to butchering, shooting to smoking, with expert tutors taking different classes.

Tim is one such tutor, and really knows his game. This is a recipe he often teaches on his game courses at Vale House. It’s super-quick, hassle-free and packed full of flavour. Get yourself some lovely fresh venison and give it a go – a piece of loin is ideal.

Yields2 Servings
 venison steak trimmed
 10 ml sesame oil, plus extra for searing
 20 ml rapeseed oil
 30 ml soy sauce
 1 fresh ginger
 1 garlic clovepeeled
 1 limejuice only
 coriander leaveschopped
 1 spring onionfinely chopped
 1 tsp sesame seedstoasted
 1 lemongrass stalkvery finely chopped
1

Season the venison with salt and pepper and rub with a little sesame oil. Heat a pan until very hot, and sear the venison, just to colour the outside (about 30 seconds). Thinly slice the meat and arrange on a plate.

2

For the dressing, blend together the sesame oil, rapeseed oil, soy, ginger and garlic. Add lime juice to taste. (If you don’t have a blender, you can just chop everything very finely).

3

Spoon the dressing over the meat and then garnish with the coriander and spring onion. Finish with the toasted seeds, lemongrass if you have it, and a little fresh lime juice.

CategoryCuisine

Ingredients

 venison steak trimmed
 10 ml sesame oil, plus extra for searing
 20 ml rapeseed oil
 30 ml soy sauce
 1 fresh ginger
 1 garlic clovepeeled
 1 limejuice only
 coriander leaveschopped
 1 spring onionfinely chopped
 1 tsp sesame seedstoasted
 1 lemongrass stalkvery finely chopped

Directions

1

Season the venison with salt and pepper and rub with a little sesame oil. Heat a pan until very hot, and sear the venison, just to colour the outside (about 30 seconds). Thinly slice the meat and arrange on a plate.

2

For the dressing, blend together the sesame oil, rapeseed oil, soy, ginger and garlic. Add lime juice to taste. (If you don’t have a blender, you can just chop everything very finely).

3

Spoon the dressing over the meat and then garnish with the coriander and spring onion. Finish with the toasted seeds, lemongrass if you have it, and a little fresh lime juice.

Venison carpaccio