Here’s a dish that’s sure to challenge those taste buds after a long day in the hills.
A piquant, zingy carpaccio created to stimulate not only your taste buds but a good yarn when accompanied with a cold one!
Ingredients
- Venison back strap lightly seared
- Chilli
- Capers
- Shallots
- Dill
- Lemon
- Original Smoke & Spice
- Seasoning
- Virgin Olive Oil
Method
I ran my knife through the WARTHOG Sharpener so it’s super sharp for getting the backstraps nice and finely cut. Remember to cut perpendicular to the grain to hold in the juices and make it easy to chew.
Finely chop the chilli and shallots and liberally cover the venison together with capers and dill and lash it with lemon juice and virgin olive oil and a blast of Original Smoke & Spice seasoning.
Now let it slide down with a cold beer next to the fire – life is good
Cheers and Enjoy
Marcus – Int’l Kiwi Chef – Quite good with rod and gun
