Venison carpaccio

venison carpaccio
venison carpaccio

Venison carpaccio

Venison carpaccio with beetroot and horseradish tartare and pickled ginger – perfect for a shoot day lunch, a starter or a snack
Prep Time 35 minutes
Course Appetizer
Cuisine Venison
Servings 8 people


  • 750 g  Venison loin or tenderloin
  • 400 g Boiled beetroot
  • 6 tbsp Crème fraiche
  • 2 tbsp Horseradish finely grated
  • 1 tbsp Fresh thyme finely chopped
  • 10 g Juniper berries ground
  • Ground pepper to taste
  • Salt to taste
  • 2 tbsp Olive oil
  • Juice from ½ lemon
  • Chervil root (or vegetable crisps) to serve
  • ` Pickled ginger to serve
  • Lettuce or rocket to serve
  • Oil


  • Coat the venison in finely chopped thyme, and freshly ground black pepper and juniper.
  • Sear the meat in a very hot pan with a little oil, ensuring the entire exterior surface of the meat has been evenly cooked.
  • Set aside to cool, tightly wrap in clingfilm and place in the freezer. The meat must be frozen solid.
  • Cut the beetroot into ½ cm cubes.
  • Mix in some crème fraiche and season with salt and finely grated horseradish.
  • Now mix the lemon juice, olive oil and salt to make the emulsion dressing.
  • Slice the venison very thinly while it’s still frozen, placing the slices on your chosen base, in this case, chervil root crisps. Ensure the slices have defrosted before serving.
  • Top with beetroot tartare and drizzle the emulsion on top. 
  • Finish with some finely sliced pickled ginger and a small handful of lettuce of choice.


This recipe was created by award winning chef Valentino Gentile, from Clava in West Byfleet, Surrey.
Keyword Venison