Venison Carpaccio with beetroot concasse

Recipe from: 16 September 2015
recipe, venison, starter

Ingredients 9
Servings 0
Minutes 00:20
  • 500
    g
    venison fillet
  • 200
    g
    beetroot (peeled and cut into cubes)
  • 100
    ml
    soy sauce
  • 3
    Tbs
    honey
  • 5
    Tbs
    lemon juice
  • 100
    ml
    water
  • Parmesan
  • Salt & pepper
  • Rocket
 

Method

00:20
 

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 thin.

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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Read more on: recipe  |  venison  |  starter
 

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