Venison Carpaccio with Pickled Chanterelles

Ingredients

• 1300g venison loin (trimmed)
• 2100g chanterelle mushrooms (small)
• 380ml white wine vinegar
• 480ml water
• 51 tsp sugar
• 61 tsp salt
• 7½ tsp coriander seeds
• 850g lingonberries (fresh or frozen)
• 92 tbsp aged balsamic
• 1030g toasted hazelnuts (roughly crushed)
• 1120g rocket leaves
• 12Truffle oil to drizzle
• 13Flaky sea salt and black pepper

Instructions

1. 1Pickle the chanterelles: bring vinegar, water, sugar, salt, and coriander seeds to a simmer. Pour over the chanterelles and let cool. Refrigerate for at least 2 hours.
2. 2Wrap the venison loin tightly in cling film and freeze for 45 minutes to firm it up for thin slicing.
3. 3Using a very sharp slicing knife, cut the venison against the grain into paper-thin slices (1–2mm). Lay the slices flat, overlapping slightly, on chilled serving plates.
4. 4Season the carpaccio lightly with flaky sea salt and black pepper.
5. 5Drain the pickled chanterelles and arrange over the venison. Scatter lingonberries and hazelnut crumble around the plate.
6. 6Drizzle with aged balsamic and a little truffle oil. Garnish with rocket leaves and serve immediately while still cold.