Carpaccio of Venison

With Spiced Aubergine, Lime and Cumin Salad


Preparation info

    • Difficulty


Appears in

Salads: The new main course


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