VENISON CARPACCIO WITH FIG GLAZE
I’ve used tender lean venison from Duncan New Zealand Venison with shiso leaves and walnuts from my garden. Shiso or perilla leaves have a unique flavour with hints of basil, coriander, citrus and mint. Shiso can be replaced with baby cos. 300g piece trimmed venison, eg short
loin with no sinew ½ teaspoon flaky salt ½ teaspoon finely ground black pepper 1 tablespoon extra virgin olive oil ½ cup fresh orange juice 2 tablespoons sherry vinegar 2 tablespoons mild honey ¼ teaspoon five spice powder 3 dried figs, very thinly sliced 1 small beetroot, peeled and sliced very thinly using a mandolin (you won't need all of it) pinch each salt and pepper and a
pinch of sugar To serve shiso leaves (or baby cos) To garnish ½ cup roasted walnut pieces, handful mixed soft baby herbs and/or microgreens, eg tarragon, basil, chervil or watercress
Season venison with salt and pepper. Heat the oil in a heavy frypan and sear meat over high heat for just 20 seconds on each of the 4 sides. Wrap tightly in paper or tinfoil and freeze until very firm, about 2 hours. This makes it easier to slice.
While meat freezes make the fig glaze. Heat orange juice, vinegar, honey and five spice in a small pot. Boil until reduced by half – about 5 minutes. Take off the heat and add the figs. Leave to cool. Place beetroot slices in a small bowl, season with salt, pepper and sugar and leave to stand and soften for 5 minutes. To serve, unwrap the partially frozen venison and use a very sharp knife to slice as thinly as possible. If using shiso leaves, arrange a couple of slices of beet on each leaf (or directly onto a serving plate). Fan slices of meat in an overlapping pattern on top. Spoon over the fig glaze. Scatter with walnuts and herbs or microgreens. Serves 8
COOK'S NOTE Venison can be left frozen for up to a month kept in a sealed container. Bring it out half an hour before needed to thaw a little so it's easier to cut.