John Myers
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Venison Carpaccio with Wild Herb Salad
The perfect venison carpaccio with wild herb salad recipe with a picture and simple step-by-step instructions.
For the carpaccio
- 400 g Saddle of venison
- 500 g Wild herbs Salad
- 100 g Parmesan
For the vinaigrette
- 2 tbsp Lemon juice (fresh)
- 10 tbsp Walnut oil
- 1 tsp Sugar or honey
- 0,5 tsp Salt
- Some pepper
- Place the saddle of venison on cling film and roll it up into a compact shape. Then wrap a layer of aluminum foil for protection and place in the freezer for 3–4 hours. Before the carpaccio is cut into thin slices (1–2 mm) using a sharp knife or slicer, coat the plates with walnut oil and place the meat on top with a slight overlap.
- For the vinaigrette, combine all the ingredients and beat with a whisk until frothy. Place the wild herb salad in a bowl and add the vinaigrette. Mix a little by hand and place in the middle of the carpaccio. Season with Parmesan shavings, pepper and salt to taste.
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