Carpaccio and Tartare of Venison with Truffle Dressing

Name: Carpaccio and Tartare of Venison with Truffle Dressing
Yield: Serves 4
Ingredients: 24 Small oyster mushrooms; 32 piece Potatoes, cubed and sautéed; 24 Small Shimiji mushrooms; 150ml Mayonnaise; 1 Small bulb celeriac; A dash of brandy to taste; 20g Tomato ketchup; 15ml Truffle oil; 1 Lemon; 5g Julienne of flat leaf parsleyor chopped curly parsley; 5g Julienne of flat leaf parsleyor chopped curly parsley; 2g Curly parsley, chopped; 2g Chives, sliced; 2g Capers, rinsed and finely chopped; 15g Cocktail onions, finely chopped; A dash of Worcestershire sauce to taste; A dash of Tabasco to taste; 5-10g Dijon mustard to taste; 1 Large free-range egg yolk; Salt; Freshly ground pepper; 300g Loin of venison, cleaned of all sinew; 15g Gherkins, finely chopped; 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; 150g Venison loin or fillet, cleaned of sinew, rolled tightly in cling-film and frozen

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

Main course
Gluten-free
Spicy

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