Wild Venison Carpaccio with Parsnip, Blueberry and Horseradish
Rated 5.0 stars by 1 users
Cuisine
Italian
Servings
4
Prep Time
10 minutes
This is an amazing way to make a premium cut of meat go a long way. We serve it as an appetizer, just the plate and a bunch of forks!
Don't be scared by the raw meat aspect of this dish. Venison fillet or backsteak is incredibly tender and the hard season and sear on the outside of a reasonable small piece of meat counters this well. We (in New Zealand) prefer to use fallow deer backsteaks, but any venison fillet will go well.
This entire dish can be prepared well in advance, even the day before. You can pre-slice the venison and lay pieces between two pieces of glad wrap (great for squashing the pieces thinner too) and roll it up to be stored in the fridge.
You can substitute the venison with beef fillet too, but I would cut the fillet in half lengthways.
Author:Shaun @ Food over Fire
Ingredients
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300 grams of Venison Back Steak / Eye Fillet (trimmed to remove all silverskin)
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1 Parsnip
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50ml Sour Cream
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1 Tbsp Horseradish Cream
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1 Red Onion
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½ Cup of Blueberries (under ripe is even better)
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Balsamic Glaze
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Extra Virgin Olive Oil
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Nasturtium Leaves and Flowers (Substitute Rocket or Micro Herbs)
Directions
Heat a pan on high heat (cast iron is great). Trim the venison fillet to remove all fat and sinew and then dat dry with paper towels. Little coat in a neutral oil and apply a generous coating of salt (a lot!)
Sear the venison fillet on all sides on your very hot pan. This stage is about colour and crust only, we are not trying to cook the meat, so no longer than 1 minute on each side.
Remove the venison from the pan to a 20cm long piece of plastic wrap on a board or bench. Apply a good grind of black pepper and wrap the fillet tightly in plastic wrap (while still hot). Roll and twist the ends so the fillet resembles a cylinder shape. Place the fillet in the freezer for at least 30 minutes and up to an hour.
Garnishes
Roasted Red Onion - Cut the red onion into quarters, but leaving the end intact. Add some olive oil, butter, gallic and any herbs of of your choice and wrap in tin foil. Cook at 200c for 30-40minutes. Until tender.
Parsnip Crisps - Wash and peel your parsnip. Shallow or deep fry the peelings at 200c until they are browned and crispy. Remove to a paper towel and season with salt.
Horseradish Cream - Mix sour cream and horseradish paste. Season to taste
Blueberries - Cut in half
Nasturtiums - Slice 2-3 leaves very finally and pick flower off stems
Plating
Remove the venison from the freezer and remove plastic wrap. Slice as finally as you can (3-5mm). You can squish the pieces between two pieces of plastic wrap if you would like it thinner. Arrange on a platter.
Remove the Red Onion from the foil, remove the end, and scatter the individual pieces of onion over the meat.
Scatter Blueberries, Parnsip Crisps and Flowers
Apply a drizzle of both Balsamic Glaze and Extra Virgin Olive Oil and a final dusting of salt and pepper.
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