Shannon Bennett: Venison carpaccio with pickled vegetables

AT A GLANCE

  • Serves 6 people

  • ½ cup (loosely packed) each flat-leaf parsley and chives, finely chopped
  • 1½ tsp salted capers, rinsed, finely chopped
  • ¼ anchovy fillet, finely chopped
  • ¼ garlic clove, finely chopped
  • Finely grated rind of ¼ lemon
  • 380 gm venison loin, trimmed, sinew removed
  • 75 ml extra-virgin olive oil
  • To serve: dill sprigs and coriander shoots (microcress)
  •  
  • Pickled vegetables
  • 350 ml Champagne vinegar
  • 2 tbsp caster sugar
  • 2 tbsp sea salt
  • 50 gm each broccoli and cauliflower florets
  • 12 heirloom baby carrots, trimmed, cut lengthways into quarters
  • 5 radishes, cut into quarters
01   Combine herbs, capers, anchovy, garlic and lemon rind in a small bowl, coat venison in herb mixture, patting to cover thoroughly, season to taste. Wrap in a double layer of plastic wrap (fold in sides halfway through rolling to seal ends), then in another double layer, to create a cylinder. Place venison in a saucepan of simmering water and cook until rare (8 minutes). Remove and cool in iced water (10-15 minutes), then refrigerate until required.
02   Meanwhile, for pickled vegetables, place vegetables in a heatproof bowl. Bring vinegar, sugar and salt to the boil in a saucepan over medium heat, stirring to dissolve sugar, pour over vegetables, cover with plastic wrap and set aside to cool (30 minutes).
03   Thinly slice venison with a sharp knife and arrange on serving plates, divide vegetables between plates, spoon over a little pickling liquid and drizzle with olive oil, scatter with dill and microcress, season to taste and serve.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.

Recipe:

SHANNON BENNETT , MARK BRIGGS, HEIDE MUSEUM OF MODERN ART, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

A RED BURGUNDY FROM THE CÔTE DU BEAUNE OR VOLNAY OR A DOLCETTO FROM PIEDMONT , suggested by ELIZABETH FAIRWEATHER

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