This classic dish is great served as a starter or as a canapé.
Venison carpaccio with caramelised walnuts and gorgonzola picante cheese
By August 22, 2014Published:
- Yield: 4 Servings
- Prep: 20 mins
A classic starter or canapé
- 300 grams red deer fillet or roe deer loin
- 2 tsp Dijon Mustard
- 2 tsp black peppercorns crushed
- 60 grams walnuts
- 60 grams gorgonzola picante cheese
- 50 grams white sugar
- drizzle balsamic glaze reduced
- maldon salt
- vegetable oil
- Season the venison and seal in a very hot pan with oil.
Allow the venison to cool and brush the whole of the venison with the mustard. Then roll in the crushed peppercorns.
Place the venison tightly wrapped in cling film, in the freezer to semi freeze. this makes it easier to slice.
- Place the sugar in a saucepan and add a splash of water, then place on the stove and allow to come to the boil. Cook until it starts to turn light golden brown. Remove from the stove.
- Take the walnuts and wash in warm water. Once dry drop one by one into the caramelised sugar and carefully roll them until coated, then place on grease proof paper to cool.
- Once the venison is semi-frozen slice thinly by hand with a very sharp knife or gravity slicer. Place the venison on a serving plate. (allow 75g per person)
- sprinkle the walnuts and crumbled cheese over the venison then drizzle with the balsamic glaze and garnish with cress or micro herbs and a sprinkling of salt.