Chef's Recipes

Shannon Bennett: Venison carpaccio with pickled vegetables

Australian Gourmet Traveller recipe for Venison Carpaccio with pickled vegetables by Shannon Bennett, Vue de Monde

By Shannon Bennett & Mark Brigg
  • Serves 6
  • 25 mins preparation
  • 10 mins cooking plus resting, cooling
Shannon Bennett: Venison carpaccio with pickled vegetables
Shannon Bennett: Venison carpaccio with pickled vegetables

“This technique works just as well with veal. It’s really important to chill the meat before you cut it so you can easily get nice thin slices.”

Ingredients

  • ½ cup each flat-leaf parsley and chives, finely chopped (loosely packed)
  • 1½ tsp salted capers, rinsed, finely chopped
  • ¼ anchovy fillet, finely chopped
  • ¼ garlic clove, finely chopped
  • Finely grated rind of ¼ lemon
  • 380 gm venison loin, trimmed, sinew removed
  • 75 ml extra-virgin olive oil
  • To serve: dill sprigs and coriander shoots (microcress)
Pickled vegetables
  • 350 ml Champagne vinegar
  • 2 tbsp caster sugar
  • 2 tbsp sea salt
  • 50 gm each broccoli and cauliflower florets
  • 12 heirloom baby carrots, trimmed, cut lengthways into quarters
  • 5 radishes, cut into quarters

Method

Main
  • 1
    Combine herbs, capers, anchovy, garlic and lemon rind in a small bowl, coat venison in herb mixture, patting to cover thoroughly, season to taste. Wrap in a double layer of plastic wrap (fold in sides halfway through rolling to seal ends), then in another double layer, to create a cylinder. Place venison in a saucepan of simmering water and cook until rare (8 minutes). Remove and cool in iced water (10-15 minutes), then refrigerate until required.
  • 2
    Meanwhile, for pickled vegetables, place vegetables in a heatproof bowl. Bring vinegar, sugar and salt to the boil in a saucepan over medium heat, stirring to dissolve sugar, pour over vegetables, cover with plastic wrap and set aside to cool (30 minutes).
  • 3
    Thinly slice venison with a sharp knife and arrange on serving plates, divide vegetables between plates, spoon over a little pickling liquid and drizzle with olive oil, scatter with dill and microcress, season to taste and serve.

Notes

This recipe is from the April 2011 issue of .
Drink Suggestion: A red Burgundy from the Côte du Beaune or Volnay or a Dolcetto from Piedmont Drink suggestion by Elizabeth Fairweather

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  • Author: Shannon Bennett & Mark Brigg