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- Prep time:
- 15 mins
- Cook time:
- 5 mins
- Serves:
- 4 as a starter
This carpaccio with a kick makes a colourful starter from Arthur Potts Dawson
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Ingredients
- 1 venison loin
- 1 tbsp grated horseradish
- 1 tbsp Redcurrants, halved
- handful Rocket
- extra virgin Olive oil, for drizzling
- squeeze of lemon juice
Method
1. Heat a pan until very hot. Season the venison and sear on all sides. You want a bit of colour, but not to cook the meat.2. Slice the meat as thinly as you can (you can stretch it a little with the knife if needed). Lay out on a serving plate in a single layer.
3. Scatter over a little grated horseradish and the halved redcurrants. Finish with a few rocket leaves, a drizzle of good olive oil and a squeeze of lemon juice. Season well.
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