Venison Carpaccio

[21dangermouse 86]

Here is the venison recipe as promised a little late. In my opinion this is one of the best ways to use the fillet. By curing it, sealing it, then slice it thinly it will go along way. There is no real weights to this recipe as it is more of a method.

 

To make the marinade you need to whizz roughly equal sea salt and sugar down. With a good bit of thyme and juniper berries . Once whizzed down to a fine crumb add the zest of a couple of oranges. Do not add the orange juice as you want a dry cure.Might smell like Terry's chocolate orange, but don't worry.

 

Once the cure is made trim the fillet down of and sinew etc. Then cut into portions, as once it has cured you will need to seal it in a pan.

 

 

Once cut into portions pat the cure on should look like this

 

 

 

Leave for 24 hours then seal in hot pan only the out side . Then wrap in cling film and freeze what you are not going to use straight away. To get the carpaccio slices, slice thinly then roll out between a sheet of greaseproof and a rolling pin.

 

Hopefully what you should have is some fantastic cured venison, that should be a million miles away from that plastic parma ham etc you see in the supermarket.

 

 

This post will be edited to show pictures of the end product when ready

 

Atb dangermouse

[Frann 882]

Sounds great mate