Carpaccio of Venison
Ingredients:
500g venison loin eye trimmed of connective tissues
Sea salt
Freshly ground black pepper
2 Tbsp olive oil
For serving:
4-5 anchovy fillets, chopped
4 Tbsp capers or caper berries, chopped
Avocado oil
Method:
Rub the venison with the salt, oil and black pepper. Allow to stand at least two hours, before searing the meat in a very hot pan to seal it all around. Allow to cool, then wrap tightly in cling film and refrigerate.
To serve
Remove the cling film, slice the meat very thinly (to help with slicing you can almost freeze your meat, then slice), arrange your slices in a circle just partially overlapping, garnish with the anchovy and capers. Drizzle with avocado oil and serve.