VENISON CARPACCIO WITH WALNUTS AND BEETROOT

This may not be to everyone's liking  but this is definitely worth a try as the venison is exceptional and the flavourings bring it all together.  A fantastic first course to any dinner party!

Serves 6

2 tablespoons extra virgin olive oil, plus extra for brushing

1 sprig fresh rosemary leaves, finely chopped

1 sprig of fresh thyme, finely chopped

1 star anise, ground to a powder

1 kg boned venison loin

2 tablespoons grated fresh horseradish or 1 Tbsp shop made

200 ml half-fat crème fraîche

1 tsp red wine vinegar

60g fresh walnuts, roasted

1 sprig of fresh rosemary, finely chopped

1 beetroot, grated, peeled or sliced very thinly

1 orange, finely grated zest

Extra virgin olive oil for drizzling

Sea salt flakes for sprinkling

Freshly ground black pepper

Method

Heat a heavy pan until very hot, then sear the venison in a little oil over a high heat until lightly browned on all sides. This should take about three minutes. Remove from the pan.

Mix together the sea salt, star anise, black pepper, rosemary, thyme on a baking tray, then spread out in a 3mm-thick layer.

Roll the warm venison in the spice mixture, making sure it is well coated all over. Wrap tightly in cling film and leave at room temperature for about two hours for the flavours to penetrate the meat, then freeze for at least four hours until solid.

Preheat the oven to 180C

To roast the walnuts, spread the walnuts out on a baking tray and roast for five minutes. Using a tea towel, rub off the excess skin while the nuts are warm, then chop the nuts roughly and leave to cool.

Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.

Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate. Dollop a little horseradish crème fraîche on top and sprinkle the plates, with the beetroot and drizzle with a little oil, sprinkling of salt and crack of pepper.