Venison Carpaccio
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    Serves 10
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This venison carpaccio recipe is a twist on a classic beef carpaccio with the addition of a crispy venison shoulder lollipop and a delicious shallot and hazelnut vinaigrette. I like cooking with game, the meat is lean hence being healthier, and for me personally it’s all about the fact that it is very seasonal.

I have used the venison loin for the carpaccio and the lollipop is made with the shoulder. I like to combine different cuts in one dish as well as different textures and temperatures. This dish is a beautiful starter for a special event or dinner party. All the elements can be prepared in advance and being put together just before of photo of Venison Shank and Chestnut Mushroom Suet Puddingsphoto of Venison Carpaccio


Ingredients & Method

Venison Lollipops

  • 1kg venison boneless venison shoulder
  • 1 sprig of thyme
  • 1 clove of garlic, crushed
  • 200g Cumberland sausage meat
  • 5 tbs chopped mixed soft herbs, parsley, chervil and chives
  • 4 banana shallots, finely diced
  • 3tbs olive oil
  • Salt and freshly ground black pepper
  • Seasoned flour
  • 1 free-range egg, lightly beaten
  • Panko breadcrumbs

Venison Carpaccio

  • 1kg Venison Loin (Preferably fallow deer)
  • Maldon sea salt and freshly cracked black pepper
  • 1tbs sunflower oil
  • 1tbs unsalted butter

Shallot and Hazelnut Vinaigrette

  • 3 banana shallots, finely diced
  • 20g fresh ginger, finely minced
  • 1 clove of garlic, finely minced
  • 1tbs Dijon mustard
  • 50ml light soy sauce
  • 100ml sherry vinegar
  • 1tsp honey
  • 200ml sunflower oil
  • 100ml hazelnut oil
  • Juice and zest of one lemon
  • Salt and freshly cracked black pepper

For the venison lollipops. Pre-heat the oven to 150°C. In a large heavy based casserole dish brown the venison in a dash of oil with one onion, one carrot and one celery stick cut into 5 cm pieces. Season with salt and pepper, pour over 2 Litres of chicken stock and cover the dish with a lid, place in the oven for 4 hours. Once cooked, flake the meat. Cook the chopped banana shallots in the remaining oil, season to taste and cook until tender and transparent. Mix the cooked venison meat with the sausage meat, herbs and cooked shallots, season to taste. Shape the venison into 15g sausages. Roll each sausage in seasoned flour then in beaten egg and lastly cover in the breadcrumbs.  At this stage they can be refrigerated until needed, they will keep up to three days in the fridge in this state.

In the meantime prepare the carpaccio. Remove the silver skin from the venison loin and trim it into an even shaped barrel. Season the venison, heat a non-stick frying pan with the oil and butter and brown the venison loin evenly all over, about 4 minutes in total. Remove the venison from the pan and leave to rest for 5 minutes. Wrap the venison in cling film in the shape of a barrel. Refrigerate until cold and transfer the venison to the freezer for at least 2 hours to set. Use a slicing marching and slice the venison into 2-3mm thick slices. Place three slices on a chilled plate, keep refrigerated until needed.

In the meantime make the vinaigrette. Place all the ingredients in a jar with a tight sealing lid and shake vigorously. Leave to infuse for 30 minutes before using. Keep refrigerated until needed.

To serve, remove the plates with carpaccio from the fridge for at least 10 minutes before serving, to allow it to reach room temperature. Deep-fry the venison lollipops at 180°C in a preheated deep-fat fryer for 4 minutes each until golden brown and drain on kitchen paper and season with salt. Insert a skewer and place on the carpaccio plate,  spoon the vinaigrette around the sliced venison. Garnish with toasted hazelnuts and dressed cress salad and serve immediately.

Cook’s note

Sous-vide method for the venison shoulder. Preheat the water bath to 83°C. Season the venison shoulder and place it in a vacuum pouch with the garlic and thyme and 2tbs olive oil, seal on hard vacuum and cook in the preheated water bath for 8 hours. Once cooked flake the venison meat and cool.