Venison Carpaccio

1lb of venison filet

1 handful of thyme

1 handful of rosemary

8 juniper berries

2 cloves of garlics

Shell of ½ lemon

10 tablespoons good olive oil

1/4lb parmesan cheese

1/5lb roasted almond flakes

½lb arugula

Rendered goose fat from last time

2 tee spoons balsamic

Salt and Pepper

Mix and grind herbs, garlic, lemon shell, and 5 tablespoons of olive oil in a mortar.

Rub half of it into the meat and put it in the fridge, for at least an hour.

Sear the meat for 1min on every side and wrap it in film - wrap it tightly! Put in the fridge again.

Cut the meat into thin pieces plate with arugula, almond flakes and parmesan. Mix the olive oil in with the rest of the marinate pour it over the meat. To finish off, drip a little balsamic on it too.

Serve with good grainy bread.


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