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Carpaccio of fallow deer with rocket, pear, fig and parmesan salad recipe
- Cuisine: Modern Australian
- Prep Time: 15 min(s)
- Cook Time: 5 min(s)
- Serves 10
Jeremy’s take on venison carpaccio leaves the meat raw inside, giving it a tender texture. This version of carpaccio is complimented by a fresh, simple salad.
Wine match David Hook Reserve De Novo Bianco 2012, Central Ranges, NSW
Carpaccio is always an interesting dish to match wine with. On the one hand, you have the rich, meaty character, but, on the other, you have the delicacy of paper thin slices and the accompaniments. I think rosé is a pretty versatile option, but it’s perhaps a bit safe in this instance. You can be braver with a richer, more characterful white with a bit of texture. This adventurous blend of pinot grigio, sauvignon blanc, chardonnay and riesling from David Hook showcases elements of each variety beautifully, and there’s a lot of texture and diverse flavours, followed by cleansing apple-y acidity on the finish.
-Dan Coward
Ingredients
1 sprig fresh thyme, finely chopped1 tbsp Maldon sea salt
1 tbsp cracked pepper
Splash of truffle oil
650g venison strip loin
Rocket, fig, pear and parmesan salad
2 pears
5 fresh figs
1 shallot, finely sliced
1 lemon, cheeks cut off
Splash of olive oil
150g rocket
Maldon sea salt and pepper, to taste
50g Parmigiano-Reggiano, finely grated
Preparation
Combine the thyme, salt and pepper in a medium-sized roasting tray. Rub the truffle oil into the venison and roll into the herbs and seasoning.In a hot pan, seal all sides of the meat, taking care not to cook it too much. You only want to brown the outside and cook a little bit of the meat so that the inside is raw.
Wrap in cling wrap and chill while you make the salad.
Quarter the pears and remove the core. Slice the quarters very thinly and place into a mixing bowl. Cut the figs into eighths and place into the bowl. Add the shallot and squeeze two cheeks of the lemon into the bowl. Add the olive oil. Gently toss with your hands and carefully fold in the rocket and season.
Slice the carpaccio thinly and arrange on a plate. Place a small amount of the salad on the plate. Drizzle with truffle oil and sprinkle over the Parmigiano-Reggiano. Enjoy.
If you enjoyed this Carpaccio of fallow deer with rocket, pear, fig and parmesan salad recipe then browse more Modern Australian recipes, salad recipes, meat recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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