Venison Carpaccio Recipe with roasted squash, sprout leaves, shaved chestnuts and a raisin dressing.
Serves 6 as a starter.
1 butternut squash, skin on, deseeded and cut into 8 wedges
½ tsp. ground cinnamon
½ tsp. ground ginger
300g venison haunch
2 garlic cloves crushed
6 spring of thyme
6 Brussels sprouts
6 cooked chestnuts thinly sliced (tinned)
root vegetable crisp ( shop bought or homemade)
salt and pepper
For the dressing
100ml sherry vinegar
1 star anise
20g brown sugar
100ml olive oil
1. Preheat your oven to 220c. Toss the squash in a bowl with salt, pepper, olive oil, the ground cinnamon and ginger, transfer to a tray and roast for 12-15 until the squash is soft and golden.
2. While the squash is roasting place a frying pan on a high heat, season the venison generously with salt and pepper, add oil to the pan and brown the venison on all sides. Once it is golden add the butter, garlic and thyme to the pan. Baste the meat in the butter and transfer the pan to the oven for 5-8 mins until the meat is cooked pink. (If you have a temperature probe, cook the meat to 52 degrees in the centre if you like it pink or 60 degrees if you prefer it well).
3. When your meat is cooked let it rest and make your dressing. Place the raisins, sugar, star anise and vinegar into a saucepan and boil for 60 seconds, then whisk in the olive oil and set aside.
4. Place a pan of salted water on a high heat and bring to boil. Remove all the leaves from the sprouts and cook them for 60 seconds in the water, then drain and add them to the warm dressing.
5. To serve slice the venison into 18 thin slices and place 3 slices on each plate in the centre. Then tear some warm squash into small chinks and scatter over the meat. Next drizzle the dressing over the meat followed by the chestnuts and some vegetable crisps.