Venison Carpaccio Recipe With Pickled Red Cabbage | olivemagazine

Name: Venison Carpaccio Recipe With Pickled Red Cabbage | olivemagazine
Total time: 60 min
Ingredients: 400g in one or several pieces (you can buy these from Donald Russell or they will be in stores at Christmas) venison loin fillet; olive oil; 2 cloves garlic crushed; 2 sprigs thyme; 2 sprigs rosemary; of leaves watercress; 1 juiced and 1 quartered lemons; finely grated to make 2 tbsp parmesan; 1 small or 1/2 large red cabbage finely shredded (use a mandolin if you have one); 100ml red wine vinegar; 75g dark muscovado sugar; 1 stick cinnamon; 1 bay leaf; 50g Marcona almonds toasted and cut

www.olivemagazine.com

A lovely winter starter of thin slices of venison marinated with herbs and served with a red cabbage salad and Parmesan, olive oil and lemon dressing

View full recipe on www.olivemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

Share this recipe:

Ingredients

400g in one or several pieces (you can buy these from Donald Russell or they will be in stores at Christmas) venison loin fillet
olive oil
2 cloves garlic crushed
2 sprigs thyme
2 sprigs rosemary
of leaves watercress
1 juiced and 1 quartered lemons
finely grated to make 2 tbsp parmesan
1 small or 1/2 large red cabbage finely shredded (use a mandolin if you have one)
100ml red wine vinegar
75g dark muscovado sugar
1 stick cinnamon
1 bay leaf
50g Marcona almonds toasted and cut