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Smoked Venison Carpaccio

Smoked Venison Carpaccio

Pair this Smoked Venison Carpaccio with Sweet & Sour Poached Pear, Green Beans and Toasted Hazelnuts recipe with a Welmoed Pinor Noir. 

Smoked Venison Carpaccio

Pair this Smoked Venison Carpaccio with Sweet & Sour Poached Pear, Green Beans and Toasted Hazelnuts recipe with a Welmoed Pinor Noir. Recipes Smoked Venison Carpaccio European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 smoked venison carpaccio (approxinately 60g each)
  • 24 green beans, cooked and refreshed, halved
  • 12 hazelnuts, roasted and roughly crushed
  • 20ml sherry vinegar
  • 15ml olive oil
  • A handful of micro greens for garnish
  • Poached pears
  • 2 pears cored and peeled, cut in half
  • ½ cup of port
  • ½ cup of sugar
  • 1 star aniseed pod
  • 1 cinnamon stick

Instructions

  1. To prepare the poached pears, combine all the ingredients barring the pears and bring to the boil. Reduce the heat to a slow simmer and poach the pears with a piece of baking paper covered over until soft. Remove the pears and reduce the liquid until it resembles a syrup. Remove from the heat and allow to cool. Remove the star anise, whisk in the sherry vinegar and olive oil for the sweet and sour dressing.
  2. To plate, place the carpaccio on a plate and scatter some of the cut pears, hazelnuts and beans over the carpaccio.
  3. Dress with the sweet and sour dressing. Garnish with the micro greens.

Wine suggestion: Welmoed Pinot Noir exudes flavours of red fruit and spice, with a velvet finish on the palate. Hints of oak aromas complement this well-balanced wine that shows great potential to age beautifully.

Recipe courtesy of Chef Nic van Wyk of Bistro 13 at Welmoed Wine Estate in Stellenbosch.

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