Venison carpaccio with beetroot and horseradish tartare and pickled ginger – perfect for a shoot day lunch, a starter or a snack
- 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
- 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.