Venison Carpaccio served with Celeriac Spaghetti, Black Olives and Balsamic Vinegar
Serves 4
Method:
Take the loin of venison and slice as thinly as possible, put 2 slices onto a large piece of cling film and place another piece on top. Then roll out the venison as gently as possible, until it becomes thinner. Put these slices (still wrapped in the cling film) to one side, and repeat the process with the next 2 slices. Keep repeating until all the slices are finished.
Take the celeriac and cut into very fine julienne and marinate with lemon and 1 dessertspoon of mayonnaise. Cut the olives in half and remove the stones. Take a potato peeler and peel the Parmesan into strips. Put the olive oil and balsamic vinegar into a bowl, whisk and add salt and pepper.
Two hours before serving carefully lift the venison off the cling film and put onto the individual plates, spread it out to cover the entire plate. Put a small pile of celeriac in the middle. Sprinkle some slat all over and then spoon over the marinade, olives and keep cool until needed. At the last minute add the strips of Parmesan and micro herbs. Serve.
