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Recipe by David Swain.
Cut the Venison into 8 thin slices.
Place 1 slice between 2 sheets of go-between and lightly flatten with the side of a meat mallet until paper-thin.
Put aside and repeat with the other 7 slices.
Grate Horseradish and lemon on a micro plane, place in a bowl.
Juice the lemon and add to the horseradish and lemon zest, fold in the crème fraiche, season with salt and pepper.
Place 2 slices of Venison on a main course plate.
Divide the horseradish cream between the plates, garnish with watercress, olive oil and season with salt and pepper.
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