Lizzie Massie’s Venison Carpaccio

• 500 g venison fillet
• 50 ml Lussa Gin
• 50 g

Place all the ingredients into a large bag with a good grinding of black pepper. Make sure the fillet is covered with the gin cure. Leave in the fridge for a couple of days, shaking the bag occasionally.

After a couple of days, bring the venison to room temperature and sear in a hot pan - roughly a minute for each side.

Once cooled it can be wrapped and placed in the freezer for