Recipes & Reviews

Carpaccio & Tartare of Venison with Truffle Dressing (serves 4)

Carpaccio of Venison
150g Venison loin or fillet, cleaned of sinew, rolled tightly in cling-film and frozen
5 ml Truffle oil
60 ml Truffle dressing (see separate recipe)
24 Chive tips
Freshly ground pepper

Tartare of Venison
300g Loin of venison, cleaned of all sinew
15g Gherkins, finely chopped
15g Cocktail onions, finely chopped
2g Capers, rinsed and finely chopped
2g Chives, sliced
2g Curly parsley, chopped
1 Large free-range egg yolk
5 – 10g Dijon mustard to taste
A dash of Tabasco to taste
A dash of Worcestershire sauce to taste
20g Tomato ketchup
A dash of brandy to taste
Freshly ground pepper

Celeriac Remoulade
1 Small bulb celeriac
150ml Mayonnaise (see separate recipe)
5g Julienne of flat leaf parsley or chopped curly parsley
1 Lemon
Freshly ground pepper

Potatoes and Mushrooms
15ml Truffle oil
32 piece Potatoes, cubed and sautéed
24 Small shimiji mushrooms
24 Small oyster mushrooms

The loin or fillet of venison for the carpaccio must be prepared and rolled at least 12 hours in advance of serving as it needs to be frozen before it can be sliced.

An hour before serving cut 4 pieces of greaseproof paper 7cm x 7cm in size and brush each sheet with a very thin layer of truffle oil. Remove the cling-film from the frozen loin of venison and slice as thinly as possible on a slicing machine. Spread the slices of venison overlapping each other to cover the entire surface of the greaseproof paper and return to the freezer to firm-up again.

To retain maximum colour, texture and taste of the tartare do not dice and season the meat more than 20 minutes before you are going to serve it. If prepared too far in advance the meat will oxidize and discolour.

On your workbench set up a stainless steel bowl half full of ice and place another bowl on top of the ice.

Using a large, sharp chopping knife dice the venison for the tartare very finely. Place the meat into the bowl and add the gherkins, cocktail onions, capers, sliced chives, chopped parsley and the egg yolk and mix through the venison. Add the mustard, Tabasco, Worcestershire sauce, tomato ketchup and brandy to taste depending on how spicy you want the tartare to be. Season to taste with salt and freshly ground pepper. Place the tartare in the fridge until you are ready to serve it.

Peel the celeriac removing the thick outer layer and slice it as thinly as possible using an electric slicing machine or a mandolin. Cut the slices into julienne, place in a bowl and bind with the mayonnaise. Add the julienne of flat leaf parsley and mix them so that it is evenly distributed through the celeriac. Season to taste with salt and freshly ground pepper and a squeeze of lemon juice.

Heat the remaining truffle oil in a large cast-iron pan and add the potatoes. Season with salt and freshly ground pepper and fry the potatoes for 6 minutes, tossing frequently until tender. Add the shimiji and oyster mushrooms and continue to cook until golden brown. Drain the potatoes and mushrooms and lightly season with salt and freshly ground pepper and keep warm.

Remove the carpaccio of venison from the freezer and using a sharp, long-bladed knife trim the sides of the carpaccio to form an even square from each one. Peel-off the greaseproof paper and place the carpaccio to one side of a large chilled plate. Place a 3cm ring mould in the centre of the carpaccio and fill with the celeriac remoulade.

Place a 6cm ring mould next to the carpaccio and spoon in the tartare pressing it down to form a smooth round. Remove the mould and spoon the sautéed potatoes and mushrooms around. Garnish with the chive tips.


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