UFS Caddies

Duncombe Park Roe Deer Carpaccio

Andrew Pern
Serves: 4
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Ingredients

  • CARPACCIO
  • Venison Loin 400g
  • Crushed spices 5g (eg star anise, coriander seeds)
  • Oil a little for frying
  • Seasoning
  • Grain mustard 4 tsp
  • Mixed herbs 100g chopped
  • Smoked trout 200g cut into 1cm thick slices
  • Lemon juice a drizzle
  • Olive oil a drizzle
  • Fresh herbs to garnish
  • REMOULADE
  • Apples 2
  • Fennel 1 large bulb
  • Mayonnaise 50g
  • Lemon juice a drizzle
  • Seasoning
  • GRISSINI
  • Strong flour 250g
  • Fresh yeast 5g
  • Salt ½ tsp
  • Sugar ¼ tsp
  • Olive oil a drizzle
  • Water 30ml
  • Dill 1 bunch, chopped

Method

  1. Season venison loin with salt, pepper and crushed spices. Heat a large frying pan with a little oil, add loin and gently brown off for only one minute. Set aside and leave to cool, then coat with mustard and roll in herbs. Wrap in cling film to maintain shape

  2. To make remoulade, peel and grate the apples, trim and grate fennel, and add a little lemon juice. Season and mix in mayonnaise to create a fine coleslaw consistency
  3. For the grissini bread sticks, mix together flour, yeast, salt, sugar and olive oil, then add a little water to mix to a dough
  4. Knead in some chopped dill, cover and leave to prove in a warm place for approximately 20 minutes
  5. Once proved, roll out dough and cut into thin sticks. Place on an oiled baking tray and cook at 180°C/Gas Mark 4 for 8 to 10 minutes, or until golden brown
  6. TO SERVE - Cut venison into very thin slices
  7. Spoon the remoulade into the centre of the plate and place the venison on top, drizzle with a little lemon juice, olive oil, and season
  8. Finish with pieces of smoked trout, some of the grissini and the fresh herbs
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