Place your beetroot cubes into a pot with your water, soy sauce, lemon
juice and a pinch of salt and pepper. Boil until beetroot is cooked.
Slice your venison as finely as possible, put in between two sheets
of wax paper. With a rolling pin, roll the slices out until almost paper
Place your venison carpaccio on a plate, season with salt, pepper and
a drizzle of olive oil and lemon juice. Sprinkle over your beetroot
concasse and finish with rocket and parmesan shavings.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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