Olive Magazine
Venison Carpaccio Recipe With Pickled Red Cabbage

Venison carpaccio with pickled red cabbage

Published: October 7, 2015 at 7:13 pm
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  • Preparation and cooking time
    • Total time
    • + marinating + chilling
  • Easy
  • Serves 6 as a starter

A lovely restaurant-standard winter starter of paper-thin slices of venison marinated with herbs and served with a red cabbage salad and a Parmesan, olive oil and lemon dressing. A wonderful way to kick off to a posh dinner

Nutrition:
NutrientUnit
kcal265
fat12g
carbs17.2g
fibre3.5g
protein20.2g
salt0.2g
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Try this recipe for venison carpaccio with pickled red cabbage, then check out our classic red cabbage, braised red cabbage, pickled red cabbage and more Christmas red cabbage recipes.

Ingredients

  • 400g in one or several pieces (you can buy these from Donald Russell or they will be in stores at Christmas) venison loin fillet
  • olive oil
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • of leaves watercress
  • 1 juiced and 1 quartered lemons
  • finely grated to make 2 tbsp parmesan

RED CABBAGE

  • 1 small or 1/2 large red cabbage, finely shredded (use a mandolin if you have one)
  • 100ml red wine vinegar
  • 75g dark muscovado sugar
  • 1 stick cinnamon
  • 1 bay leaf
  • 50g Marcona almonds, toasted and cut 

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.

Check out more of our best

Chorizo Sausage Tray Bake Recipe with Quince and Red Cabbage
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