This venison carpaccio takes the concept of raw fish and applies it to tender venison eye fillet. Lightly seared and chilled, the venison is sliced thin and topped with pickled vegetables, crispy capers, rocket, and Parmigiano-Reggiano, all finished with a drizzle of olive oil and balsamic vinegar. It's a fresh, flavour-packed dish that's perfect as a starter or light meal.
Ingredients
- 200 g venison eye fillet
- 2 tbsp olive oil
- 1 salt & pepper to taste
- 1 handful rocket
- 1 Parmigiano-Reggiano (or hard cheese of your choice)
- 3 Pickled radish (sliced and soaked in apple cider vinegar for 30 minutes)
- 1 Pickled red onion (sliced and soaked in apple cider vinegar for 30 minutes)
- 2 Pickled garlic cloves
- 1 tbsp Crispy capers (fried for a couple of minutes)
- 1 Balsamic vinegar (for drizzling)
- 1 Olive oil (for drizzling)
Instructions
- Prepare the venison: Coat the venison eye fillet with olive oil, salt, and pepper. Sear the fillet in a hot pan for 5-10 seconds on each side, rotating until the entire fillet is sealed.
- Chill the venison: Tightly roll the fillet in glad wrap and place it in the freezer for 30-60 minutes until firm.
- Prepare toppings: While the venison is chilling, prepare the rocket, Parmigiano-Reggiano, pickled radish, pickled red onion, pickled garlic, and crispy capers.
- Slice the venison: Once firm, remove the venison from the freezer and slice it thinly using a sharp knife. Arrange the slices on a plate.
- Assemble the dish: Top the venison slices with rocket, Parmigiano-Reggiano, pickled radish, pickled onion, pickled garlic, and crispy capers. Drizzle olive oil and balsamic vinegar over the top.
- Serve: Garnish with additional lemon zest or herbs if desired. Serve chilled.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
