Venison Carpaccio

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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

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“The fruitiness and

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

Sally