Cured Venison Loin & Salad Leaves

20 minutes, plus chilling time prep,

Serves 0

Ingredients

1kg venison loin

Maldon sea salt

1 tbsp juniper berries, crushed

1 tbsp cracked black pepper

1 tbsp English mustard powder

1 tbsp celery salt

2 tbsps smoked paprika

3 tbsps Dijon mustard

For the salad:

Golden raisins soaked in tea

Beetroot jam, homemade or shop bought

Rapeseed oil, for drizzling

Sea salt flakes and freshly cracked black pepper

50g pickled cocktail onions, sliced

50g banana shallots, peeled and sliced

Method

Remove the silver skin from the venison loin and trim it into an even shaped barrel. Season well. Mix all the dry ingredients together in a large bowl, and then smear the loin with the mustard. Roll the loin into all the dry ingredients making sure it is well covered. Wrap the venison in cling film and refrigerate until cold.

When cool, transfer the venison to the freezer for at least 4 hours to set. Once set, use a sharp knife to slice the venison into 2-3mm thick slices. Place the slices of meat onto silicon paper side by side, then fold the silicon on top and roll the meat as thin as possible with a rolling pin. Store in the fridge until required, and keep a chilled plate refrigerated until needed.

To serve, remove the carpaccio from the fridge for at least 10 minutes before serving to allow it to reach room temperature. Spoon the raisins on top of the meat (around 4-5) followed by 2 teaspoons of beetroot jam. Drizzle oil around the sliced venison and season to taste. Garnish with the pickled onions, shallots and leaves and serve immediately.