Ingredients:

300g venison fillet
1 tblspn capers
juice of 1 lemon
1 tbspn salt flakes
ground black pepper
100ml virgin olive oil
parmesan cheese, freshly grated
mesclun salad
virgin olive oil
balsamic vinegar

Serves: 4

Method:

Place venison fillet in the freezer for half an hour. Remove, cut into thin slices and flatten between two pieces of cling wrap.

Arrange the venison carpaccio on a plate and sprinkle with the capers and salt flakes. Squeeze lemon juice over the meat and then the olive oil.

Wash and dry salad leaves and mix with a vinaigrette made from virgin olive oil and balsamic vinegar.

Fill a coffee cup with the salad and tip it onto the centre of the carpaccio.

Finish with a generous sprinkle of freshly grated parmesan.

Contributor: Cam