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Venison Carpaccio with horseradish and redcurrants

Arthur Potts Dawson from Market Kitchen
This carpaccio with a kick makes a colourful starter from Arthur Potts Dawson

Venison Carpaccio with horseradish and redcurrants

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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Serves: 4 as a starter

Prep: 15 min
Cook: 5 min

Ingredients
1 venison loin
1 tbsp grated horseradish
1 tbsp Redcurrants, halved
handful Rocket
extra virgin Olive oil, for drizzling
squeeze of lemon juice