Duncombe Park Roe Deer Carpaccio with Yoadwath Mill Smoked Trout, Ampleforth Abbey ‘Discovery’ Apple and Garden Fennel Remoulade and Baked Dill Grissini

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Preparation info

  • Starter - Serves

    four

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

SURF ‘N TURF, STAR INN-STYLE! PEPPERED SADDLE OF ROE DEER, THINLY SLICED AND ROLLED OUT, SITS ON TOP OF A TOWER OF AMPLEFORTH ABBEY ‘DISCOVERY’ APPLES, THE GRATED BLUSHING PINK-HUED FRUIT BRINGS A SHARP TASTE, WHICH IS BLENDED WITH OUR OWN ANISEED-SCENTED BULB FENNEL, WHILST THE DILL GRISSINI GIVES TEXTURE TO THE DISH, LOVELY FLAKES OF SUCCULENT SMOKED RAINBOW TROUT SURROUND THE TOWER, MAKING AVERY SOPHISTICATED SUMMER STARTER OR EVEN A SALAD OR, IN ITS OWN RIGHT, A MAIN COURSE.

Ingredients

  • 400 g venison loin
  • 5 g crushed spices, eg: star anise, coriander seeds, etc
  • a little oil for frying
  • 4 tsp grain mustard
  • 100 g mixed herbs, chopped
  • 200 g smoked trout, cut into 1cm thick slices
  • a little lemon juice and olive oil to finish
  • seasoning

    Method

    Season the venison loin with salt, pepper and the crushed spices. Heat a large frying pan with a little oil, add the loin and gently brown off for only one minute. Set aside and leave to cool, then coat with the mustard and roll in the herbs. Wrap in cling film to maintain the shape.

    To Make the Remoulade

    First peel and grate the apples, then trim and grate the fennel, adding a little lemon juice, to prevent it becoming brown. Season and mix in the mayonnaise to a fine ‘coleslaw’ consistency. Season to taste.

    To Make the Grissini

    Mix together the flour, yeast, salt, sugar and olive oil, then add a little water to mix to a dough. Knead in some chopped dill, cover and leave to prove in a warm place for approximately 20 minutes. Once proved, roll out the dough and cut into thin sticks. Place on an oiled baking tray and cook at 180°C/gas mark 4 for 8 to 10 minutes, or until golden brown.

    To plate, cut the venison into very thin slices. Spoon the remoulade into the centre of the plate and then place the smoked trout slices on top followed by the Carpaccio. Then drizzle with a little lemon juice and olive oil, and season. Finish with the grissini and the fresh herbs. Enjoy!