Venison Carpaccio

Beautiful entrée and fairly easy to make that can be made well ahead of time and used for that special dinner party.


Ingredients – Serves 4

200g Venison Denver leg

20g parsley

20g Cracked peppercorns

20g Juniper berries

20g Thyme

20g Rosemary

30g Sea salt

50ml Canola oil



  1. 1. Chop parsley, thyme and rosemary as fine as possible. Mix with the cracked peppercorns, cracked juniper berries and sea salt set aside on a tray ready to coat later.
  2. 2. In a frying pan add the oil and when hot quickly sear the venison just to colour and no more.
  3. 3. Now roll the venison in the mixture, wrap in cling film to form a sausage shape and freeze.
  4. 4. 30 minutes before serving remove the venison from the freezer and when you are ready to serve slice as thin as possible on either a meat slicer or with a very sharp knife.
  5. 5. Allow it to defrost on the plate which will only take a few moments.