Venison carpaccio

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Angela Hartnett
From Saturday Kitchen

Ingredients

  • 1 x 500g/1lb 2oz venison loin, trimmed
  • vegetable oil for deep frying, plus 5 tbsp extra
  • 2 garlic cloves, crushed
  • 8 sprigs fresh thyme
  • 4–6 juniper berries, crushed
  • 4–6 black peppercorns, crushed
  • small bunch baby beetroots, stalks trimmed
  • small bunch candy beetroot, stalks trimmed
  • 1 tbsp sherry vinegar
  • 1 tbsp red wine vinegar
  • ½ tsp caster sugar
  • ½ celeriac, cut into small cubes
  • 100ml/3½fl oz milk
  • 100ml/3½fl oz double cream
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 300g/10½oz cherries, pitted and stalk removed
  • 200g/7oz kale
  • salt and freshly ground black pepper
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