Spiced Venison Carpaccio

  • For the venison
  • 400g venison loin
  • 40g black peppercorns
  • 25g juniper berries
  • 25g star anise
  • For the pickled blackberries
  • 150ml red wine vinegar
  • 100g sugar
  • 1 cinnamon stick
  • 2 star anise
  • 75ml water
  • 50ml hazelnut oil
  • 200g blackberries (cut in half)
  • For the garnish
  • 50g toasted hazelnuts
  • Parmesan shavings
  • Handful rocket (finely chopped)

For the venison, place the spices in a blender and blitz until finely ground. Season the venison and coat in the spices. Pour a little olive oil in a pan and sear the venison for 2 minutes on all sides. Remove and leave to rest on a plate.

For the blackberries, add all the ingredients apart from the blackberries into a saucepan and bring to the boil. Add the blackberries and remove from the heat.

To serve, slice the venison and place on a plate. Add the blackberries and a little juice, add the hazelnuts, shavings of Parmesan and finish with the rocket.

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