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
“The fruitiness and
concentration of Château George 7 pair superbly with the distinctive flavours of venison, aged parmesan and peppery rocket. "
Sally