Venison carpaccio with pickled red cabbage

Method

• step 1

  Put the venison in a sealable plastic bag with a little olive oil, the garlic, thyme and rosemary and some seasoning. Make sure the ingredients are well mixed by squidging the bag around then chill overnight or all day.

• step 2

  To make the red cabbage, bring the vinegar, wine, sugar, cinnamon and bay leaf to a simmer. Season well then add the cabbage and cook for 2 minutes. Turn off the heat and leave to cool completely. Drain off the excess liquid and pull out the bay leaf and cinnamon. This will keep for a couple of days in the fridge. To serve, bring it up to room temperature and sprinkle with the almonds.

• step 3

  To finish the venison, lift it out of the marinade and wipe it dry. Heat a pan and sear the outside of each piece of fillet, one at a time until it is browned well all over. Wrap each piece tightly in clingfilm and put it in the freezer for 30 minutes to chill. If you want to keep it for a while, put it in the fridge until you need it then freeze for 30 minutes.

• step 4

  Finely slice the venison and arrange it on the platter with some red cabbage and watercress. Sprinkle with almonds. Whisk some olive oil with the lemon juice to make a dressing then whisk in the parmesan vigorously. Drizzle this over the carpaccio and serve with the extra wedges.