VIDEO RECIPE: Carpaccio of venison with Parmesan tuilles

Serves: 2

Time: 20 minutes

Ingredients

• 50g Parmesan
• 75g venison loin
• Teaspoon ground star anise
• 1 small shallot finely diced
• Mixed salad leaves
• 6 caper berries
• Juice of half a lemon
• 2 tablespoons olive oil
• Salt and pepper (optional)

Method

1. Preheat the oven to 180°C.

2. Make 6 discs of parmesan; place on a non-stick tray and melt in the oven until just golden brown. Leave on tray to set into crisps.

3. Once set, place on a cooling rack.

4. Season the venison loin with a little salt and pepper (if required) and ground star anise, and place in a hot pan for about 30 seconds on each side to seal.

5. Take out of the pan and set aside.

6. Mix shallots, capers, a little lemon juice and olive oil to make the dressing.

To serve

1. Cut the venison into discs, keeping them quite thick for texture. Place a parmesan disc on the plate, top with a few salad leaves, then the venison. Repeat, building up the stack.

2. Drizzle the dressing around the plate.

Allergy advice

Contains milk.

Food safety tip

Venison, like beef and lamb, can be served pink in the middle, as long as the outside is seared. With whole cuts of these meats, any contamination is found on the surface so cooking the outside of the meat should kill any food poisoning bacteria.

Healthy eating tip

Try adding more salad to this dish and go easy on the dressing.