Fallow Venison Carpaccio, Fosters Herbs, Cab Sav Vinaigrette, Sour Dough Crouton




  • 500 gm fallow venison topside, denuded
  • 1 tablespoon long pepper, finely ground
  • 1 tablespoon mountain pepper, finely ground
  • 1 tablespoon black pepper, finely ground
  • 1 tablespoon coriander, toasted and ground
  • 2 tablespoons vincotto
  • Sour dough, thinly sliced and left out over night
  • 2 punnets of fosters herbs, washed and cleaned
  • Sea salt


  • 1 egg yolk
  • 1 tablespoon red win vinegar
  • 1 tablespoon Dijon mustard
  • 1 cup vegetable oil
  • 1 bunch chervil, chopped
  • Sea salt
  • Pepper


  1. Heat a heavy based pan and seal all sides of the venison until it is lightly brown and set aside.
  2. Mix all the ground spices together and place in a bowl.
  3. When the venison has cooled slightly, spread the vincotto evenly around the meat and then roll in the spice mix, until evenly coated.
  4. Roll put some cling film and place the coated venison on it, tightly wrap the meat is it forms a cylinder shape, you can achieve this by grabbing the sides and rolling it in one direction. Place in the freezer.
  5. While freezing, mis together all components of dressing.
  6. Once frozen, thinly slice using a slicer.

To Serve

Arrange on a plate and garnish with herbs.

Dress all around and sprinkle with some sea salt.