While this may look a tad sophisticated, it is actually as effortless as can be – as a matter of fact you hardly need lift a finger. Intensely flavoured slivers of ruby red venison next to a salad parading pomegranate jewels, this plate has an almost royal feel to it. Perhaps something to share with someone special as a spot of weekend indulgence? Or maybe a treat just for you? Whatever the occasion, this is definitely worth ‘cooking’, or rather, tossing together.
I’d never come across venison carpaccio before, so when I stumbled upon it at the Castle Terrace farmer’s market the other day I was very intrigued. Seriously good venison is a weekly presence at Castle Terrace and a producer of local, free range venison in every imaginable form (http://www.seriouslygoodvenison.co.uk/.)
Although new to me, apparently their venison carpaccio is a great favourite with the market clientele – so much so that suppliers are struggling to cope with the demand.
The vendor, a very kind and informative lady, recommended a pomegranate salad to go with the carpaccio, so I came up with this recipe. The meat has a very salty and rich taste with a subtle hint of game, which I find goes very well with the earthy flavour of the toasted walnuts and the fresh fruitiness of the salad.
Serves 2 as a starter:
1 packet of venison carpaccio
for the salad:
100 g fresh kale
1 apple (I used Braeburn, but any sweet type will do)
half a pomegranate
50 g walnuts
for the dressing:
2 teaspoons olive oil
½ teaspoon of Dijon mustard
a squeeze of lemon juice
½ a teaspoon of honey
1. Break up the walnuts with your hands and toast them on a dry pan.
2. Remove the stems from the kale leaves and chop the leaves roughly. Cut the apple into small wedges. Halve the pomegranate and pick the seeds out – I find that rolling the pomegranate and pressing it against the kitchen table before cutting it open helps to loosen the seeds.
3. Mix the ingredients for the dressing. Put the kale, apple, pomegranate seeds and walnuts in a big bowl and mix well with the dressing.
4. Take out the carpaccio and dress it with shavings of parmesan, a trickle of olive oil and a good grind of pepper. Serve with the salad.