Carpaccio of Cured Venison with Horseradish, Chive and Roasted Walnut Cream

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 boneless loin of venison
• rapeseed oil
• 150g/5½oz sea salt
• 10 juniper berries
• 3 star anise
• 1 tbsp cracked black pepper
• 1 sprig rosemary
• 2 sprigs thyme
• 1 tbsp coriander seeds
• 1 tsp grated orange
• 1 tsp grated lemon
• salt and freshly ground black pepper
• 8 walnuts
• 300ml/½ pint whipping cream
• 1 tsp freshly grated horseradish
• 1 tsp wholegrain mustard
• 5 chives
• olive oil
• a few chives

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Crush the juniper berries, star anise, coriander seeds and cracked black pepper lightly, then mix with the 150g/5½oz sea salt, rosemary, thyme, and the grated orange and lemon. Rub the mixture all over the venison loin.

2. Put the loin in a dish, cover and refrigerate overnight, turning it once. Rinse off the cure under cold water and pat the loin completely dry.

3. Heat a little rapeseed oil in a heavy pan over high heat. Sear the loin about 1 minute per side until browned, then lower the heat and cook, turning, until the thickest part reaches 145°F (63°C), about 6 minutes more. Rest 3 minutes, then chill until firm, about 30 minutes.

4. Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until fragrant. Let cool, then chop roughly.

5. Whip the whipping cream until soft peaks form. Fold in the freshly grated horseradish, wholegrain mustard, 5 finely chopped chives, the chopped walnuts, and salt and freshly ground black pepper to taste.

6. Slice the chilled venison as thinly as possible. Arrange the slices on plates, spoon the walnut cream alongside, drizzle with olive oil, scatter the remaining chives over the top and finish with black pepper.