Venison Carpaccio
Mark Sargent's quick and easy Venison Carpaccio is guaranteed to be the talk of the dinner table
For the venison carpaccio:
1 tbsp The Groovy Food Company Omega High Five Oil
85g/3oz venison loin
Salt and pepper
3 tbsp chopped fresh coriander
For the dressing:
2 tbsp The Groovy Food Company Agave Nectar Light Amber and Mild
1 lemon, zest and juice
1 tbsp English mustard
3 tbsp The Groovy Food Company Omega Cool Oil
For the venison carpaccio:
- Rub the oil into the meat, season well and sear in a very hot pan for about one minute, browning all over.
- Remove from the pan and leave to rest for 4-5 minutes.
- Slice very thinly with a sharp knife and arrange in a single layer on a serving plate.
For the dressing:
- Place all of the dressing ingredients together in a bowl and whisk well to combine.
- Drizzle the dressing over the venison carpaccio and season again with sea salt and pepper.
- Sprinkle the coriander over and serve.
