top of page
Venison Carpaccio
This starter idea is super simple and delicious. It can be served any time of year but venison is mostly found in the Autumn and Winter months.
Prep: 10 mins
Serves: 2
Accompany with Château George 7
INGREDIENTS
240g cured venison slices (paper thin slices)
2 sprigs of fresh thyme
Good quality extra virgin olive oil
Salt & Pepper
Parmesan cheese shavings (36 month-aged)
Rocket (1 handful per person)
Toasted pine nuts (1 handful per person)
METHOD
Start by toasting the pine nuts under the grill or in a hot dry frying pan, shaking them frequently to stop them charring.
Arrange the thinly cut slices of the venison on a flat plate. Scatter over the rocket and thyme. Season with salt and pepper, then scatter on the parmesan shavings and sprinkle over the toasted pine nuts..
Finish with a generous drizzle of olive oil.
Serve with a glass of Château George 7
bottom of page