Venison Carpaccio with Horseradish and Redcurrants

This carpaccio with a kick makes a colourful starter from Arthur Potts Dawson
By Arthur Potts Dawson
Venison Carpaccio with Horseradish and Redcurrants
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 venison loin
  • 1 tbsp grated horseradish
  • 1 tbsp redcurrants, halved
  • handfuls rocket
  • extra virgin olive oil, for drizzling
  • squeeze of lemon juice


1. Heat a pan until very hot. Season the venison and sear on all sides. You want a bit of colour, but not to cook the meat.

2. Slice the meat as thinly as you can (you can stretch it a little with the knife if needed). Lay out on a serving plate in a single layer.

3. Scatter over a little grated horseradish and the halved redcurrants. Finish with a few rocket leaves, a drizzle of good olive oil and a squeeze of lemon juice. Season well.

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