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Would You Order This?
101 Answers
In a restaurant would this dish catch your eye?
Venison carpaccio with pomegranate seeds, capers, Parmesan shavings, baby leaves and a horseradish and lemon creme fraiche dressing?
Venison carpaccio with pomegranate seeds, capers, Parmesan shavings, baby leaves and a horseradish and lemon creme fraiche dressing?
Answers
The waiters might sneer at me when I drank from the finger bowls
00:20 Thu 04th Dec 2014
For Barmaid.
The venison carpaccio is an assembly job with no specific recipe, but this is my intention......
Trim a venison fillet of any fat or sinew.
Pull out a piece of cling film longer than the length of the fillet and lightly oil with EVO, sprinkle over with chopped garlic, thyme, lemon zest and black pepper.
Place the venison on the cling film and roll up to form a sausage and twist the ends to form a nice neat sausage.
Put in the fridge over night to marinate.
Next day remove from the fridge unwrap and brush off the marinade.
Heat a frying pan to v hot and sear the meat all over and then leave to cool.
Re wrap the meat in cling and freeze for 30 mins to firm it up and make easier to thinly slice. If you think your slices are a bit thick put them between cling or parchment and bash with the bottom of a sauce pan.
To make the creme fraiche dressing just add lemon juice and horse radish (if I don't have fresh I use English Provender) with seasoning, no precise measurements just use your instinct.
To plate up I'll cover a plate in slices of venison, squirt a zigzag of dressing over in a random pattern. Sprinkle over a few small capers, pomegranate seeds, a little pile of mini leaves in the middle hopefully formed into a Christmas tree/pyramid shape with a a couple of shavings of Parmesan........or not if I listen to Dizmo ;-)
I was toying with using black currants as they are a bit more traditional with venison, but they are quite big and don't have the Christmas bauble beauty of pomegranate. Quite why I'm bothering with a Christmassy plate of food is beyond me as I know full well no *** will spot what I've done :-(
The venison carpaccio is an assembly job with no specific recipe, but this is my intention......
Trim a venison fillet of any fat or sinew.
Pull out a piece of cling film longer than the length of the fillet and lightly oil with EVO, sprinkle over with chopped garlic, thyme, lemon zest and black pepper.
Place the venison on the cling film and roll up to form a sausage and twist the ends to form a nice neat sausage.
Put in the fridge over night to marinate.
Next day remove from the fridge unwrap and brush off the marinade.
Heat a frying pan to v hot and sear the meat all over and then leave to cool.
Re wrap the meat in cling and freeze for 30 mins to firm it up and make easier to thinly slice. If you think your slices are a bit thick put them between cling or parchment and bash with the bottom of a sauce pan.
To make the creme fraiche dressing just add lemon juice and horse radish (if I don't have fresh I use English Provender) with seasoning, no precise measurements just use your instinct.
To plate up I'll cover a plate in slices of venison, squirt a zigzag of dressing over in a random pattern. Sprinkle over a few small capers, pomegranate seeds, a little pile of mini leaves in the middle hopefully formed into a Christmas tree/pyramid shape with a a couple of shavings of Parmesan........or not if I listen to Dizmo ;-)
I was toying with using black currants as they are a bit more traditional with venison, but they are quite big and don't have the Christmas bauble beauty of pomegranate. Quite why I'm bothering with a Christmassy plate of food is beyond me as I know full well no *** will spot what I've done :-(
