Venison Carpaccio

Ingredients

Prep time 30 minutes

Serves 4

• 400g of Tenderstrip flat

• 3 tbsp of cracked black pepper.

• 1 tbsp of flaky salt

• 2 tbsp of oil

• 1 bunch of asparagus

• 1 lemon

• 3 tbsp of olive oil

• 1 handful of baby leaf (rucola, spinach)

• 1 handful of cherry tomatoes

• 4 or 5 radishes

• 4 tbsp of pine nuts, roasted

• Flakes of parmesan to garnish

To prepare

1. Take the large pieces of venison. Brush them with oil. Mix together the cracked pepper and flaky salt. Spread out on a large plate and roll the venison in it until coated on all sides.

2. Get a pan hot and sear the venison on all sides so that it has dark crust. Set aside to cool.

3. Cut the asparagus into pieces edible lengths. Blanch in hot salted water so that they still have a little bite. Rinse in cold water. Place the asparagus in a bowl and drizzle with olive oil and a squeeze of lemon juice. Add a teaspoon of lemon zest. Mix all together.

4. Cut the tomatoes into quarters and set aside. Slice the radishes into thin slices. Toast the pine nuts gently in a pan.

5. Once the venison has cooled slice thinly and spread out on a large serving platter. Decorate with the other ingredients. Drizzle with a little olive oil and salt lightly with flaky salt.

   Enjoy your meal!

   Recipe by NZ chef @shannonon.campbell