This venison carpaccio recipe shows off tender venison fillet at its best, served raw (aside from a quick sear on the outside to create a delicious caramelised crust) and paired with a fresh and flavourful salad. As Oliver Gladwin notes, this dish is very representative of the Gladwin Brothers’ business ethos: “A key part of what we do at Gladwin Brothers is finding the best possible use for every single part of an animal. When one of your brothers is a farmer and another writes the cheques, as a cook, you make sure you are achieving the best possible value!
But more importantly, for me, there is something incredibly satisfying about not wasting any part of an animal and working out the right recipe and dish for each bit of it.
For many, the fillet of an animal is the most prized cut (and certainly the most expensive if you buy it on its own). Here it is served very sparingly as wafer-thin carpaccio, accompanied by a tangy, crunchy salad.”