For the venison carpaccio, rub the oil into the meat and sear in a very hot pan for about one minute, turning to brown all sides. Remove from the pan and leave to rest for 4-5 minutes, then slice very thinly with a sharp knife and arrange in a single layer on a serving plate. Sprinkle over the chopped coriander.
For the dressing, place all of the dressing ingredients together in a bowl and whisk well to combine.
To serve, drizzle the dressing over the venison carpaccio and serve immediately.