Venison carpaccio with fennel
The wonderful aniseed flavours of fennel goes really well with venison and the hazelnuts add earthy tones and texture to this dish.
Time to make 15 minutes
400g venison eye fillet
¼ cup (60ml) lemon juice
2 teaspoons finely grated lemon zest
3 baby fennel bulbs
1 cup watercress or baby rocket leaves
1/3 cup finely grated parmesan cheese
2 tablespoons chopped, roasted hazelnuts
2 tablespoons extra virgin olive oil
Thinly slice the venison and place between 2 sheets of lightly oiled plastic wrap. Gently flatten using a large mortar or a wooden meat hammer. Don’t get carried away! You want the meat to remain in complete pieces but be paper-thin. Drape the flattened meat onto 6 dinner size plates.
Slice the fennel as finely as you can, use a mandolin if you have one. Sprinkle with sea salt, lemon rind, watercress or rocket, parmesan and hazelnuts. Drizzle with olive oil to serve.
Use beef eye fillet as an alternative to venison.