Venison carpaccio with mustard, honey and lemon dressing Recipe

Venison carpaccio with mustard, honey and lemon dressing Recipe

  • 1 tbsp olive oil
  • 85g/3oz venison loin
  • 3 tbsp chopped fresh coriander
  • 2 tbsp honey
  • 1 lemon, juice only
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  1. For the venison carpaccio, rub the oil into the meat and sear in a very hot pan for about one minute, turning to brown all sides. Remove from the pan and leave to rest for 4-5 minutes, then slice very thinly with a sharp knife and arrange in a single layer on a serving plate. Sprinkle over the chopped coriander.
  2. For the dressing, place all of the dressing ingredients together in a bowl and whisk well to combine.
  3. To serve, drizzle the dressing over the venison carpaccio and serve immediately.
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