adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Venison carpaccio with orange and horseradish
0 Likes
Total Time:
1 hour
Elevate beef carpaccio with succulent seared venison. Request venison from butcher for a delicious and affordable twist on this classic dish.
Ingredients:
  • 12 whole shallots
  • 2 tablespoons extra virgin olive oil plus extra for brushing
  • 1 sprig of fresh thyme
  • 1 kg boned venison loin
  • 2 tablespoons grated fresh horseradish
  • 200 ml half-fat crème fraîche
  • 1 teaspoon white wine vinegar
  • 1 sprig of fresh rosemary
  • 1 orange
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. Toss unpeeled shallots in olive oil and season with sea salt and black pepper. Place in a baking dish with thyme, cover tightly, and bake for 45 minutes until soft. 2. Prepare the venison by removing fat and sinew, season, and brush with olive oil. Sear on a hot griddle for 2-3 minutes until browned. Let cool for 30 minutes. 3. Mix horseradish into crème fraîche, season with salt, pepper, and vinegar. Chop rosemary, grate orange zest. 4. Slice venison thinly, lay 3 slices on each plate. Peel the warm shallots, tear in half, and place a piece on top of each venison slice. Add a dollop of horseradish crème fraîche and sprinkle with rosemary and orange zest before serving.

Similar Recipes