Carpaccio of cured venison with horseradish and roasted walnut cream Recipe
By April 11, 2013Published:
- Yield: 4 Servings
Courtesy of Castle House Hotel, Hereford, Herefordshire
- 1 loin venison boneless (about 1kg)
- rapeseed oil
- 150 g sea salt
- 10 juniper berries very finely crushed
- 3 star anise very finely crushed
- 1 tbsp cracked black pepper
- leaves of 1 sprig rosemary finely chopped
- leaves of 2 sprigs thyme finely chopped
- 1 tbsp coriander seeds crushed
- 1 tbs orange zest grated
- 1 tbs lemon zest grated
- 8 walnuts (for the Roasted Walnut Cream)
- 300 ml whipping cream (for the Roasted Walnut Cream)
- 1 tsp horseradish freshly grated (for the Roasted Walnut Cream)
- 1 tsp wholegrain mustard (for the Roasted Walnut Cream)
- 5 chives finely chopped (for the Roasted Walnut Cream)
- Heat a heavy pan until very hot, then sear the venison in a little oil over a high heat until nicely coloured on all sides. This should take about 3 minutes. Remove from the pan.
- Mix together the sea salt, juniper berries, star anise, pepper, rosemary, thyme, coriander seeds and orange & lemon zests on a baking tray, then spread out in a 3mm thick layer.
- Roll the warm venison in the spice mixture making sure it is well coated all over. Wrap tightly in cling film and lave to infuse at room temperature for about 2 hours then freeze for about 4 hours until solid.
- Pre-heat oven to 180c/fan 160c/gas4
- For the roasted walnut cream, spread the walnuts out on a baking tray & roast for five minutes. Rub off excess skin while nuts are warm, then chop the nuts roughly and leave to cool. Whip the cream until it holds a peak. Mix in the walnuts, horseradish, mustard and chives. Add seasoning to taste. Keep in a covered bowl in fridge until serving time.
- To serve, unwrap the venison and slice very finely on a meat slicer or with a very sharp knife. Arrange slices on a semi-circle on each plate and glaze with a little olive oil. Spoon the roasted cream in the middle, in a quenelle shape if you like, and garnish with chives.