Venison Carpaccio With Cedar Jelly and Sea Buckthorn Jam

  • prep time20 min
  • total time 20 min
  • serves 4

Slices of the freshest venison are garnished with the boreal flavours of cedar and sea buckthorn, a tart vitamin C–rich berry that can be found fresh or frozen at specialty markets.

Courtesy of Chef Martin Gagné, Restaurant La Traite, Wendake, Que.

3 Ratings
Directions for: Venison Carpaccio With Cedar Jelly and Sea Buckthorn Jam

Ingredients

Sea Buckthorn Jam

1 ⅓ lb(s) (600 g) sea buckthorn berries, rinsed

14 oz (400 g) apples, diced

17 ½ oz (500 g) sugar

Venison

12 thin slices venison

2 Tbsp (30 mL) cedar jelly

2 Tbsp (10 mL) duck fat

fleur de sel and freshly ground pepper to taste

microgreens for garnish (optional)

Directions

Sea Buckthorn Jam

1. In saucepan with splash of water, cook sea buckthorn berries over low heat until they burst.

2. Strain through fine-mesh sieve into clean saucepan; discard seeds. Add apples to berry mixture; stir in sugar. Cook over medium heat for 20 minutes, skimming any foam that forms on surface. Let cool to room temperature.

Venison

1. Place venison on serving dish. Brush each slice with cedar jelly and duck fat; sprinkle with fleur de sel and pepper. Garnish with sea buckthorn jam and microgreens.

See more: Appetizer, Berries, Fruit, Snack, Spring


http://www.foodnetwork.ca/recipe/venison-carpaccio-with-cedar-jelly-and-sea-buckthorn-jam/16834/

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