Venison carpaccio with gorgonzola and caramelised walnuts

Name: Venison carpaccio with gorgonzola and caramelised walnuts
Cuisine: British
Ingredients: 300 g red, sika or fallow fillet or roe loin; 300 g red, sika or fallow fillet or roe loin; 300 g red, sika or fallow fillet or roe loin; 300 g red, sika or fallow fillet or roe loin; 300 g red, sika or fallow fillet or roe loin; vegetable oil; 2 tsp Dijon mustard; 1 tbsp of crushed black peppercorns; 50 g white sugar; 60 g walnuts; 60 g Gorgonzola piccante; drizzle of reduced balsamic glaze (available from shops); cress or micro-herbs to garnish; cress or micro-herbs to garnish; Maldon salt

Saddle & Fillet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Carpaccio is a refreshing starter which, if well done, tastes delicious. Here I use venison fillet paired with a fantastic gorgonzola cheese and caramelised walnuts. Use only the larger fillets of red, sika or fallow deer for this dish. Avoid the loins - only the roe loins are sufficiently tender for this dish.

Ingredients

300 g red, sika or fallow fillet or roe loin
vegetable oil

Europe
United Kingdom
Starter
Gluten-free

Method

Season the venison and seal in a very hot pan with a little oil. Allow to cool then take a pastry brush and brush the whole fillet with the mustard, then roll it in the crushed peppercorns. Place the venison on a large piece of cling-film then roll up tightly and place in the freezer so that it semi-freezes making it easier to slice later.

Place the sugar in a saucepan, add a splash of