Sunday, 27 March 2011

Venison Carpaccio

First shoot your deer. 
This is the loin or backstrap, the muscle that runs down the animals spine. 
Not having sufficient larder space, instead of hanging the meat I let it stand in the fridge for a week, before marinading it in maple syrup for 36 hours then coating it in ground pepper.
I seared it all the way round in a very hot pan with a little sunflower oil (too hot to use Olive oil) and left it to stand until stone cold.
 Served sliced thinly with a 'drizzle' of Olive oil added just before serving.

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