“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.”
- 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)
- 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
- 1Combine 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.
- 2Meanwhile, 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).
- 3Thinly 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.
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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