Venison Carpaccio with Raw Ceps

The name ‘carpaccio’ today is generally used to describe raw meat or fish very thinly cut and cured instantly with lemon juice and oil, plus some additions. I introduced a carpaccio of venison, one of the healthiest red meats, to my restaurant, with enormous success.

You need fillet of venison, the most tender part. Thin slices of fillet about 5 mm thick are put between two sheets of clingfilm and then beaten gently to make them paper-thin. They are wonderful served with the raw cep