SCJ_May19

Wild Venison Carpaccio with Pickled Ginger & Greens

Carla Lamont, Ninth Wave, Isle of Mull
Serves: 4
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Ingredients

  • 450g venison loin steak, in one piece (start a day ahead)
  • 1 tsp vegetable oil
  • VENISON MARINADE
  • 125ml soy sauce
  • 60ml sake or mirin
  • 2 tbsp light brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ½ small onion
  • 120ml mandarin (or fresh orange) juice
  • To season black pepper
  • SALAD
  • 200g mixed leaves (rocket, mizuna, mibuna)
  • 2 tbsp cress or bean sprouts
  • 30g bamboo shoots, julienned
  • 30g red pepper, julienned
  • 30g yellow pepper, julienned
  • Petals from 1 marigold
  • Petals from 4 primroses
  • 40g gari (pickled ginger)
  • MANDARIN AND SESAME DRESSING I
  • 1 mandarin orange, juice and zest
  • 60ml rice wine vinegar
  • ¼ tsp powdered ginger
  • 1 tbsp dark soy
  • 10ml sesame oil
  • 4 Sichuan peppercorns, crushed
  • ½ clove garlic, minced
  • ½ tsp honey
  • GARNISH
  • Dot wasabi paste
  • 20g sesame seeds

Method

  1. Blend all the marinade ingredients in a food processor and submerge the trimmed venison loin in the marinade, cover and refrigerate overnight
  2. Wipe off the venison loin, reserving the marinade
  3. Heat the vegetable oil and when hot sear the venison on each side for 3 minutes (it’s a cylinder so roll it over three times to cook it all)
  4. Remove from heat and submerge in the marinade
  5. Once cooled, cover and refrigerate for 4-7 hours
  6. Remove the venison from the marinade and keep it well wrapped in the fridge (it will keep for 24 hours)
  7. Blend all the dressing ingredients together and mix the salad
  8. Dry the venison off and thinly slice the cylinder into rounds of 3-4mm thick
  9. To serve, place salad down one half of each plate and add dressing. Fan one quarter of the venison slices on each plate and add wasabi. Garnish with flower petals, sesame seeds and gari
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