VENISON CARPACCIO

VENISON CARPACCIO

Paper-thin slices of venison loin, lightly seared for colour and finished with a generous drizzle of Spanish Extra Virgin Olive Oil. The richness of the venison is balanced by a tangy crème fraîche and Dijon coating, creating a simple starter that lets quality ingredients do the talking.

PHATS USED

GOOD PHATS Spanish Light Avocado Oil - Used to quickly sear the venison at high heat, developing colour without cooking the centre.

GOOD PHATS Spanish Extra Virgin Olive Oil - Drizzled over the finished carpaccio for a fruity, peppery finish that complements the venison beautifully.

SERVES 2-4 as a starter

PREP TIME 15 minutes (plus chilling time)

COOK TIME 2 minutes

INGREDIENTS

Venison

• 1 venison loin

• 3 tbsp full-fat crème fraîche

• 1 tbsp Dijon mustard

• Salt

• Freshly cracked black pepper

• GOOD PHATS Spanish Light Avocado Oil

To Finish

• GOOD PHATS Spanish Extra Virgin Olive Oil

• Flaky sea salt

METHOD

1) Prepare the coating

In a bowl, combine the crème fraîche and Dijon mustard with a small pinch of salt.

Taste and adjust if needed. You want to be able to taste the mustard without it becoming overpowering.

2) Season the venison

Season the venison loin very generously with salt and freshly cracked black pepper.

Coat the entire loin with the crème fraîche and mustard mixture.

3) Sear the venison

Place a frying pan over high heat and add a generous glug of Spanish Light Avocado Oil.

Once hot, sear the venison on all sides for around 10 seconds per side.

The goal is to develop colour while keeping the centre completely rare.

4) Chill

Wrap the venison tightly in cling film, forming a neat cylinder.

Place in the freezer for at least 30 minutes, or up to 24 hours, until firm enough to slice.

5) Slice and plate

Remove the cling film and, using a sharp knife, slice the venison as thinly as possible.

Arrange the slices on your serving plate.

Place a sheet of cling film or parchment paper over the top and gently press each slice to create an even layer across the plate.

6) Finish

Drizzle generously with Spanish Extra Virgin Olive Oil.

Spread the oil evenly across the carpaccio using the back of a spoon and finish with a pinch of flaky sea salt.

Serve immediately.

CHEF’S TIP

Freezing the venison briefly makes it much easier to achieve those paper-thin slices that define a great carpaccio. The thinner the slice, the better the eating experience.