Paper-thin slices of venison loin lightly cured and served raw, dressed with crushed juniper, a drizzle of truffle oil, microgreens, and shaved Parmesan. Earthy, aromatic, and luxurious.
Pat the venison dry. Wrap tightly in cling film and place in the freezer for 15–20 minutes to firm up — this makes it easier to slice very thinly.
While chilling, crush the juniper berries in a mortar & pestle or with the back of a knife.
Remove the venison and slice as thinly as possible (use a sharp knife or meat slicer).
Optional step: Lay slices on a plate and drizzle with lemon juice or vinegar, a little olive oil, and crushed juniper. Cover and chill for 30–60 minutes to lightly cure.
Arrange the thin slices in a circular pattern on chilled plates.
Drizzle lightly with olive oil and a few drops of truffle oil (don’t overdo it).
Season with flaky salt and fresh black pepper.
Garnish with microgreens, shaved Parmesan, and optional pickled shallots or capers.
Serve immediately with crostini or thin slices of toasted sourdough.
Optional: drizzle with extra truffle oil tableside for drama.
Replace truffle oil with black garlic oil or hazelnut oil for a different note.
Add a touch of horseradish crème fraîche or beetroot purée underneath the slices.
Try with elk or beef tenderloin if venison is unavailable.
Wine: Aged Pinot Noir, Barolo, or Cabernet Franc
Cocktail: Negroni or Manhattan
NA: Tart cherry tonic or rosemary-infused soda
4 servings