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Gin-cured venison carpaccio with pickled mushrooms: Recipe

PUBLISHED: 15:49 09 December 2016 | UPDATED: 15:49 09 December 2016

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This gin-cured venison carpaccio with pickled mushrooms is sure to get the party started

Ingredients (serves 6)

• 450g venison loin, trimmed of any silverskin

• 50ml Twisted Nose gin

• 50g light muscovado sugar

• 50g sea salt crystals

• 5 juniper berries, crushed

• 1 tsp coriander seeds, crushed

• 1 tsp white peppercorns, crushed

For the pickled mushrooms:

• 150ml cider vinegar

• 75g caster sugar

• 1 tbsp sea salt crystals

• 2 tsp black peppercorns

• 1 bay leaf

• 2 garlic cloves, skins on but squashed

• 200g mixed mushrooms, eg. enoki, shimeji, shitake (sliced if large)

To serve:

• 1 tbsp rapeseed oil

• 100ml sour cream or crème fraiche

• 1 tsp English mustard

• A handful of baby salad leaves


Method

1. To pickle the mushrooms, put all of the ingredients except for the mushrooms in a saucepan with 50ml of water and bring to the boil. Add the mushrooms, bring it back to the boil, then decant into a sterilised jar and screw on the lid. Store in a cool dark place for between 1 and 4 weeks before using.

2. To cure the venison, put all of the ingredients into a large freezer bag and massage into the venison. Exclude as much air as possible, then seal the bag and refrigerate for 2 days, turning occasionally.

3. Wipe away the curing mixture and dry the venison well with kitchen paper. Heat the rapeseed oil in a frying pan until smoking hot, then sear the loin evenly all over. Transfer it to a large sheet of clingfilm, roll it up tightly into a sausage, then twist and knot the ends. Leave to cool to room temperature, then transfer to the freezer for 2 hours to firm up.

4. Cut the venison into 3mm slices with a very sharp knife. Lay each one between two sheets of clingfilm then roll it out gently with a rolling pin into a thin circle. Arrange the slices on six plates or one large platter and allow the meat to come to room temperature for the best texture. Mix the sour cream and mustard together and dot or drizzle a little onto each plate. Remove the mushrooms from the pickling liquor and blot with kitchen paper, then arrange on top with the baby salad leaves.


Find it in Hampshire

Venison - New House Game, New Forest, 07957 423021

Twisted Nose Gin - Winchester Distillery, Old Alresford, 07828 402296

Mushrooms - Fundamentally Fungi, Stockbridge, 01264 811170

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