This dish is simple yet stunning, and makes a great starter or main course. Carpaccio is usually made with beef, but venison works just as well. The thinly sliced meat is served with a juniper berry dressing and a sprinkle of Parmesan cheese.
Ingredients
- 250g of thinly sliced venison
- 1 tbsp of juniper berries
- 1 garlic clove, crushed
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
- Salt and pepper
- Parmesan cheese, to serve
Method
- In a pestle and mortar, crush the juniper berries and garlic together.
- Mix in the olive oil and lemon juice, and season to taste with salt and pepper.
- Arrange the thinly sliced venison on a plate, and drizzle over the dressing. Sprinkle with Parmesan cheese to serve.
Potential changes & improvements
If you can’t get hold of juniper berries, you could use a similar amount of crushed black peppercorns instead. Alternatively, you could try a different dressing altogether – balsamic vinegar and olive oil would work well.
What other food it works well with
This dish goes well with a simple green salad and some crusty bread.
Common Mistakes
The most common mistake people make when making this dish is not slicing the meat thinly enough. It’s important to slice it as thinly as possible, otherwise it will be tough to eat.
Nutritional Information
This dish is high in protein and low in fat.
Allergens
This dish contains:
- Gluten (from the Parmesan cheese)