Venison carpaccio recipe
Mark Sargeant likes his venison carpaccio style, and serves it simply with an agave, lemon and mustard dressing.
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Ingredients
- 1 tbsp oil
- 85 g venison loin
- 1 pinch salt and pepper
- 3 tbsp chopped fresh coriander
- 2 tbsp Agave syrup
- 1 lemon, zest and juice
- 1 tbsp English mustard
- 3 tbsp oil
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