Pepper-crusted Venison Carpaccio, Horseradish Cream, Cherry Tomato and Anchovy Salsa with Charred Sourdough Wafer and Red Capsicum Oil

1. Toast the peppers and juniper berries in a pan.
2. Using a mortar and pestle, grind coarsely and coat the venison.
3. Set aside for an hour to infuse then char the outside very quickly on a chargrill or pan.
4. Let cool then slice thinly.

Horseradish cream

1. Finely grate the horseradish after peeling, beat in cream cheese, then lightly fold in mascarpone

Cherry tomato and anchovy salsa

1. Slice the cherry tomatoes and anchovies , add the herbs and oil.

Red capsicum oil

1. Roast the capsicum and peel.
2. In a blender puree the capsicum and add oil slowly.
3. Leave the solids to settle and pour off oil.

Sour dough wafers

1. Slice thin wafers from a loaf and brush with olive oil, char on a char grill.
2. Serve this dish with a hand full of fresh baby celery heart leafs.