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http://www.lifestylefood.com.au/recipes/11088/peppercrusted-venison-carpaccio-horseradish-cream-cherry-tomato-and-anchovy-salsa-with-charred-sourd

LifeStyleFOOD.com.au

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

Recipe by Rebecca Bridges - EVOO head-chef

Ingredients

  • Venison

  • 1 kg venison fillet/loin

  • 1t black pepper corns

  • 1t pink peppercorns

  • 4 juniper berries

  • salt

  • Horseradish cream

  • 1 stick fresh horseradish

  • 200g cream cheese

  • 100g mascarpone

  • Cherry tomato and anchovy salsa

  • 1 punnet cherry tomatoes

  • 5 anchovies

  • 2 t chopped chives

  • 2 t shredded basil

  • 1 t diced shallot

  • 2 t lemon oil

  • Red capsicum oil

  • 1 red capsicum

  • 1/3 cup pomace olive oil

  • sourdough bread

Method

  • 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.

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