Venison carpaccio
This venision carpaccio is served just warm after the spiced crust has been seared to give extra flavour.
James served this as part of a posh picnic at Crom Castle along with a venison sausage roll and homemade scotch egg.
Ingredients
- 6 juniper berries
- 1 tsp coriander seeds
- ½ tsp cracked black pepper
- 1 tsp rosemary, finely chopped
- 1 tsp smoked sea salt flakes
- 350g/12oz venison loin
- 1 tsp olive oil
Method
Ideally season your venison loin the day before you plan to serve. Using a pestle and mortar or spice grinder, crush the juniper, coriander and pepper and mix with rosemary and smoked salt. Roll the loin in the seasoning to cover evenly.
Heat a non-stick pan with a little oil and sear the venison on all sides for a few seconds. Then allow to rest and carve extremely thinly to serve.
