Carpaccio and Tartare of Venison with Truffle Dressing


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


Carpaccio of Venison

  • 150g Venison loin or fillet, cleaned of sinew, rolled tightly in cling-film and frozen
  • 5ml Truffle oil
  • 60ml Truffle dressing (see separate recipe)
  • 24 Chive tips
  • Salt
  • Freshly ground pepper

Tartare of Venison

  • 300g Loin of venison, cleaned of all sinew
  • 15g Gherkins, finely chopped
  • 15g Cocktail onions, finely chopped
  • 2g Capers, rinsed and finely chopped
  • 2g Chives, sliced
  • 2g Curly parsley, chopped
  • 1 Large free-range egg yolk
  • 5-10g Dijon mustard to taste
  • A dash of Tabasco to taste
  • A dash of Worcestershire sauce to taste
  • 20g Tomato ketchup
  • A dash of brandy to taste
  • Salt
  • Freshly ground pepper

Celeriac Remoulade

  • 1 Small bulb celeriac
  • 150ml Mayonnaise
  • 5g Julienne of flat leaf parsleyor chopped curly parsley
  • 1 Lemon
  • Salt
  • Freshly ground pepper

Potatoes and Mushrooms

  • 15ml Truffle oil
  • 32 piece Potatoes, cubed and sautéed
  • 24 Small Shimiji mushrooms
  • 24 Small oyster mushrooms


The loin or fillet of venison for the carpaccio must be prepared and rolled at least 12 hours in advance of serving as it needs to be frozen before it can be sliced.

An hour before serving cut 4 pieces of greaseproof paper 7cm x 7cm in size and brush each sheet with a very thin layer of truffle oil. Remove the cling-film from the frozen loin of venison and slice as thinly as possible on a slicing machine. Spread the slices of venison overlapping each other to cover the entire surface of the greaseproof paper and return to the freezer to firm-up again.

Line a 1.4 kg terrine mould with cling-film allowing for a 1 inch over-hang on either side. Beat the butter with an electric mixer until it is light and airy. Cut the anchovies into small dice, stir into the butter and add the lemon zest, lemon juice, parsley, chives and shallots. Season to taste with salt and freshly ground pepper.

Cover the base of the terrine with a layer of smoked salmon, ensuring that there are no holes or gaps in the smoked salmon. Using a palette knife, spread a thin layer of the flavoured and seasoned butter over the smoked salmon, covering the entire surface. Continue to build the terrine with alternating layers of smoked salmon and butter until all the ingredients are used or, the terrine is full, finishing with a layer of smoked salmon.

Cover the top of the terrine with the over-hang of cling-film and place a 1kg weight evenly on top. Refrigerate overnight to allow the butter to set. Once the terrine is set, simply turn out. To slice the terrine, use a very sharp knife. Cut all the way through the cling-film which will help the slice of terrine to retain its original shape. Remove the cling-film and brush the slice of terrine with a little lemon oil to give it a nice shine.

Place the terrine on a plate and allow it to stand at room temperature for 15 minutes for the butter to soften. Gently mix together the crab meat, sliced shallots and tomato concasse. Season to taste with salt, freshly ground pepper and lemon juice and bind with a little of the lemon oil. Spoon a small mound of crab salad at either end of the terrine and drizzle a little more oil around the terrine. Top the crab salad with a small bunch of baby coriander.