Duncombe Park Roe Deer Carpaccio

Food Main Courses
Andrew Pern
4 Servings
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