Venison Carpaccio, Fennel, Orange and Tarragon Salad by Gladwin Brothers

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Venison Carpaccio, Fennel, Orange and Tarragon Salad

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Venison Carpaccio, Fennel, Orange and Tarragon Salad

British

Starter

Over 2 hours

Game

Medium

Serves

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.”

Recipe courtesy of

Ingredients

400g venison fillet, fully trimmed
1 tablespoon sweet paprika
1/2 teaspoon coarsely ground black pepper
1 large fennel bulb, cored and finely shredded
2 blood oranges (or regular oranges), peel and pith removed, cut into segments
1 teaspoon mustard seeds
1 teaspoon finely chopped fresh tarragon
Sea salt
Freshly ground black pepper
A drizzle of rapeseed oil

Method

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Method

Heat a cast-iron griddle pan or non-stick frying pan over a high heat. Roll the venison fillet in the paprika and black pepper, and then quickly sear it on the hot griddle for just a few seconds on each side; the idea is to create a seasoned crisp edge, not to cook it. Immediately remove the meat from the heat and set aside on a plate to cool.
Unroll a large sheet of cling film onto your work surface and put the venison in the centre. Roll up the venison very tightly in lots of layers of cling film to form a perfect round log. Cut the cling film and twist each end to further seal and shape the meat. Transfer the rolled meat to the freezer for at least 2 hours until it begins to freeze.
Meanwhile, prepare the salad garnish. Toss the fennel, orange segments, mustard seeds and tarragon together in a bowl and season with salt and pepper.
Now for the skilled part: removing the semi-frozen venison fillet from the cling film. (If you have allowed it to freeze fully, make sure you defrost it for an hour before attempting to unravel it, and slice while still semi-frozen.)
Using a very sharp knife, slice the semi-frozen meat into wafer-thin slices and lay them out on individual plates. They will defrost in moments. Arrange some of the salad on each plate and drizzle with rapeseed oil to finish.