First posted: Mar 13, 2017

Venison Carpaccio



Cooks in:        Serves:6

  • 750g venison fillet, trimmed
  • ½ tsp ground coriander, to season
  • ½ tsp dried thyme (or other mixed herbs), to season
  • Sea salt and ground pepper, to season
  • Drizzle of Willow Creek Olive oil
  • Parmesan shavings, to serve
  • Balsamic reduction, to serve
  • Fresh rocket and basil, to serve
  • Willow Creek Extra Virgin Olive oil, to serve

What to do

1. Season the venison with coriander, thyme, salt and pepper. Add a drizzle of olive oil. Rub the herbs and spices into the meat so that it is well coated.

2. Sear the venison over high-heat for 2-3 minutes on each side, then remove from the heat and set aside to rest and cool in the fridge, wrapped in cling film, for about 20 minutes.

3. Slice the venison as thinly as possible using a sharp knife and serve on a platter with parmesan shavings, a drizzle of balsamic reduction and olive oil, fresh rocket and basil and a generous sprinkling of salt and freshly ground black pepper.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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