Carpaccio and Tartare of Venison with Truffle Dressing

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

Carpaccio of Venison

  • 150g Venison loin or fillet, cleaned of sinew, rolled tightly in cling-film and frozen
  • 5ml Truffle

Method

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 truff