Venison Carpaccio - Oliver Gladwin, creative chef at London's award-winning Gladwin Brothers' Enterprises
It may not be venison season, but this light, tangy dish (ideal as a starter) makes a delectable summer serve.
For many, the fillet of an animal is the most prized cut. In this recipe, Oliver recommends serving it very sparingly as wafer thin carpaccio - accompanied by a zesty, crunchy salad.
Serves 6 as a starter or more for sharing.
400g venison fillet, fully trimmed
1 tablespoon sweet paprika
1/2 teaspoon coarsely ground black pepper
1 large fennel bulb, cored and finely shredded
2 oranges, peel and pith removed, cut into segments
1 teaspoon mustard seeds
1 teaspoon finely chopped fresh tarragon
Sea salt and freshly ground black pepper
Drizzle of rapeseed oil
- Heat a cast-iron griddle pan or nonstick frying pan over a high heat
- Roll the venison fillet in the paprika and black pepper, and then quickly sear it on the hot griddle for just a few seconds on each side (the idea is to create a seasoned crisp edge, not to cook it)
- Immediately remove the meat from the heat and set aside on a plate to cool
- Unroll a large sheet of clingfilm onto your work surface and put the venison in the centre
- Roll up the venison very tightly in lots of layers of clingfilm to form a perfect round log. Cut the clingfilm and twist each end to further seal and shape the meat
- Transfer the rolled meat to the freezer for at least 2 hours until it begins to freeze
- Meanwhile, prepare the salad garnish: Toss the fennel, orange segments, mustard seeds and tarragon together in a bowl and season with salt and pepper
- Remove the semi-frozen venison fillet from the cling film (If you have allowed it to freeze fully, make sure you defrost it for an hour before attempting to unravel it and slice while still semi-frozen.)
- Using a very sharp knife, slice the semi frozen meat into wafer-thin slices and lay them out on individual plates. They will defrost in moments.
- Arrange a little ‘bonfire’ pile of fennel salad in the centre of each plate and drizzle with rapeseed oil to finish
Visit Oliver’s award-winning culinary outlets here:
Rabbit, 172 King’s Road, Cheslea SW3 4UP; rabbit-restaurant.com
The Shed, 122 Palace Gardens Terrace, Notting Hill W8 4RT; theshed-restaurant.com
Nutbourne, 35-37 Parkgate Rd, Battersea SW11 4NP; nutbourne-restaurant.com