For the Venison Carpaccio
½kg venison loin (preferably fallow deer)
Maldon sea salt and freshly cracked black pepper
1tbs sunflower oil
1tbs unsalted butter
Remove the silver skin from the venison loin, trim the remainder into an even-shaped barrel and season. Heat a non-stick frying pan with the oil, and seal the venison with the butter evenly all over. Remove the venison from the pan and leave to rest for 5 minutes.
Wrap the venison in cling film so it forms a cylinder shape. Refrigerate until cold and transfer to the freezer for at least 4 hours. Use a slicing machine to cut the venison into 2-3mm thick slices. Place three slices on a chilled plate for each portion and keep refrigerated until needed.
For the Venison Lollipops
1kg boneless venison shoulder
1 sprig of thyme
1 clove of garlic, crushed
200g Cumberland sausage meat
5tbs chopped mixed soft herbs: parsley, chervil and chives
4 banana shallots, finely diced
3tbs olive oil
Salt and freshly ground black pepper
Japanese panko breadcrumbs
1 free-range egg, lightly beaten
Preheat a water bath to 83°C. Season the venison shoulder and place it in a vacuum pouch with the garlic, thyme and 2tbs olive oil, seal on hard vacuum and cook in the water water bath for 24 hours. Once cooked, flake the venison meat and cool.
Cook the chopped banana shallots in the remaining oil, season to taste and cook until tender, transparent and sweet, and leave to cool.
Mix the cooled cooked venison meat with the sausage meat, herbs and cooked shallots. Season to taste.
Shape the venison into 15g sausages and panne using the seasoned flour, beaten egg and panko breadcrumbs.
Deep-fry the venison lollipops, then drain on kitchen paper and season. Insert a skewer and serve immediately. Serve two per portion.
For the Shallot and Hazelnut Vinaigrette
3 banana shallots, finely diced
20g fresh ginger, finely minced
1 clove of garlic, finely minced
1tbs Dijon mustard
50ml light soy sauce
100ml sherry vinegar
200ml sunflower oil
100ml hazelnut oil
Juice and zest of one lemon
Salt and freshly cracked black pepper
Place all the ingredients in a jar with a tight lid and shake vigorously. Leave to infuse for 30 minutes before using. Keep refrigerated.
Remove the carpaccio from the fridge for at least 10 minutes before serving. Spoon the vinaigrette around the sliced carpaccio; season the carpaccio with Maldon sea salt flakes and freshly cracked black pepper. Garnish with toasted hazelnuts and dressed cress salad, place the venison lollipops on top and serve immediately.