Name: Carpaccio of Venison
Ingredients: 600 g venison fillet, trimmed of all sinew and fat, chilled; generous pinch of chilli flakes; 1 teaspoon cumin seeds; 1 bunch of coriander, pick off the leaves and finely chop half the stalks as you would chives; small handful of flat parsley leaves; 2 spring onions, thinly sliced; 4 tablespoons extra-virgin olive oil, plus more for drizzling; 1 garlic clove, thinly sliced; 2 aubergines, stem removed, cut into 2 cm dice; 2 red onions, very thinly sliced; finely grated zest of 4 juicy limes and the juice of 2 of them; vegetable oil, for deep-frying

Preparation info

Difficulty
Complex

Appears in

Salads

By Peter Gordon

Published 2005

About

While classic Italian carpaccio of beef – thinly shaved raw fillet – is now a familiar dish on modern menus (I have even seen pineapple carpaccio on menus, which I do find a little odd), I also like it when it’s made with venison – especially farmed venison, which has a less gamy flavour than its wild forebears. This aubergine salad also teams well with slices of raw fish, and makes a great component of a meal when served tapas- or mezze-style. Restaurants have an advantage over the home co