Carpaccio is often done with beef, but it actually works well with venison - a lean and gamey meat. Place the fillet in the freezer for about 30 minutes, so it's easier to slice very thinly.

Serves
4

Preparation

20min

Skill level

Easy
By
9
Average: 4.5 (2 votes)
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Ingredients

  • 300 g venison fillet
  • 1 tbsp capers
  • ground black pepper
  • 1 tbs salt flakes
  • 1 lemon, juiced
  • 100 ml virgin olive oil, plus extra for dressing
  • freshly grated mesclun salad
  • balsamic vinegar

Salad

  • 4 tomatoes, cut into wedges
  • 1 bunch basil, chopped
  • 1 tbsp balsamic vinegar
  • 60 ml (¼ cup) virgin olive oil
  • 1 tsp salt flakes
  • ground black pepper
  • 1 small goat's cheese log
  • 2 slices sourdough
  • 1 clove garlic
  • 1 tbsp olive paste
  • 1 bunch thyme

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place venison fillet in the freezer for 30 minutes. Remove, cut into thin slices and flatten between two pieces of plastic wrap.

Arrange the venison carpaccio on a plate and sprinkle with the capers, pepper and salt flakes. Squeeze lemon juice over the meat and then, the olive oil.

Wash and dry mesclun and mix with a vinaigrette made from virgin olive oil and balsamic vinegar. Fill a coffee cup with the salad and tip it onto the centre of the carpaccio. Finish with a generous sprinkle of freshly grated parmesan.

To make the salad, wash and cut each tomato into eight equal wedges, arrange eight pieces per person around the edge of each dinner plate and sprinkle with chopped basil leaves.

Make vinaigrette with balsamic vinegar, virgin olive oil, salt and pepper and pour across tomato pieces.

Cut the goat's cheese log into 4 equal portions.

Toast slices of sourdough and rub the garlic clove on each slice.

Cut 4 small circles from the bread slices to match the diameter of the cheese and spread each circle or crouton with olive paste. Place a cheese portion on each crouton, garnish with a sprig of thyme and place in the oven for 5 minutes at 180C. Finish with 2 minutes under the grill until golden brown.

Place a grilled cheese crouton in the center of each plate. Drizzle olive oil on each crouton before serving.