Venison carpaccio with raw ceps

Venison carpaccio with raw ceps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The name ‘carpaccio’ today is generally used to describe raw meat or fish very thinly cut and cured instantly with lemon juice and oil, plus some additions. I introduced a carpaccio of venison, one of the healthiest red meats, to my restaurant, with enormous success.

You need fillet of venison, the most tender part. Thin slices of fillet about 5 mm thick are put between two sheets of clingfilm and then beaten gently to make them paper-thin. They are wonderful served with the raw ceps, also thinly cut from small tender specimens. The fragrance of the two, accompanied by good bread, is very appetising indeed and as a dish it is very easy to make.

Ingredients

Quantity Ingredient
300g small ceps, cleaned weight
250g venison fillet, very finely sliced
1 1/2 lemon, juiced
3 tablespoons extra virgin olive oil
8 tablespoons parsley, finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms well and slice them finely.
  2. Divide the very thin slices of venison fillet between 4 plates, spreading them out to the rim.
  3. Make a vinaigrette with the lemon juice, oil and some salt and pepper, and sprinkle some of this on to the meat. Arrange the sliced mushrooms on top.
  4. Sprinkle on the remaining vinaigrette, then sprinkle with parsley and coarsely ground pepper. Eat as a starter with bread or grissini (breadsticks).
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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