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.

Your pal
SBW