Venison carpaccio with mustard, honey and lemon dressing


For the venison carpaccio
For the dressing

Preparation method

  1. 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.

  2. For the dressing, place all of the dressing ingredients together in a bowl and whisk well to combine.

  3. To serve, drizzle the dressing over the venison carpaccio and serve immediately.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

Added. Check out your playlist Dismiss