Mark Greenaway video recipe: Venison Carpaccio and Tomato Tartare
Recipe: Venison Carpaccio, Tomato Tartare and Parmesan Crisps
Created by celebrated Scottish chef Mark Greenaway, this Venison Carpaccio & Tomato Tartare is the first in a series of dishes created in collaboration with Tennent's Whisky Beer, with the aim of reinterpreting Scotland's past through innovative food and drink pairings. Forged through a collaboration with Scotland's oldest brewer and their newest beer, the recipes will be a reimagining of Scotland’s food heritage; crafted using native ingredients that would have been eaten by Scots as far back as 1500, including venison, oats, forgotten herbs and, of course, beer! Watch this space for more of Mark's exciting recipes to be released throughout 2015...
Ingredients
- Venison Carpaccio
- 280g venison loin
- Salt
- Tomato Tartare
- 2 plum tomatoes, skin and seeds removed
- A drizzle of olive oil
- 2 tablespoons capers
- 2 tablespoons parsley, chopped
- 4 gherkins, diced
- 1 large shallot, diced
- ½ lemon, juiced
- A dash of Worcestershire sauce
- ¼ teaspoon of mustard – which ever type of mustard you prefer
- A splash of tabasco
- To serve
- Finely shredded celeriac or parsnip
- Reserved parsley and capers
- 4 gherkins, sliced
- Small bunch of baby herbs
- Sea salt
Serves: 4 Difficulty: Medium Time to cook: 120 mins
Method
For the Venison: Season the venison with a generous amount of salt In a smoking hot pan sear the venison loin on all sides Whilst the venison is still hot wrap well in Clingfilm and chill for 2 hours Slice the venison as thinly as you can and lay 4-5 slices on greaseproof paper to create a rough round shape and lay another piece of greaseproof paper on top With a rolling pin roll the greaseproof paper so the venison trapped between the sheets gets nice and thin You will need to make a large round of venison for each diner, so 4 in this case – just repeat the last 2 steps 4 times Freeze for 1 hour Remove the upper layers of greaseproof paper and with a large round cutter, cut out the venison so you have 4 large rounds, alternatively you can just cut large squares or rectangles
For the Tomato Tartare:
Dice the tomatoes as finely as you can and drizzle with olive oil Add most of the capers (reserve some for garnish), the diced gherkins, the shallot and the lemon juice Add a little of the chopped parsley (reserve some for garnish) Mix through the Worcestershire sauce, mustard and tabasco Leave this to rest out of the fridge for a good hour before serving
For the Parmesan Crisps:
Sprinkle the parmesan evenly over a lined oven tray Place under a hot grill until the parmesan has melted and is golden brown OR Cook in the oven at 185C for approximately 7 minutes or until the parmesan has melted and is golden brown Whilst the parmesan is still hot, cut it into squares Reserve in an airtight container until needed
To serve: Lay the venison carpaccio on each plate Press some of the tomato mix into a small round cutter to form a disk as in the picture Scatter some of the capers and sliced gherkins around the dish along with the finely shredded celeriac or parsnip Scatter over the remaining parsley, some baby herbs and a little sea salt Scatter the parmesan crisps allowing roughly 4 per person