Venison, Lemon and Capers - River Cottage
This simple yet stunning venison carpaccio is a fantastic starter for winter feasts, perfect for special occasions like Christmas dinner.
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 rivercottage.net.
Ingredients
- About 500g venison loin fillet in one piece, well trimmed
- A little olive oil
- 1 teaspoon finely chopped thyme leaves (optional)
- Sea salt and freshly ground black pepper
- For the dressing
- 2 tablespoons baby capers, rinsed and drained
- Finely grated zest of 1-2 lemon and 2 tablespoons juice
- 1/4 teaspoon caster sugar
- 4 tablespoons extra virgin olive oil
- To serve
- Seasonal salad leaves
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