Venison carpaccio with orange and horseradish

Venison carpaccio with orange and horseradish

Venison carpaccio with orange and horseradish

By Jamie Oliver
1 hour

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Details
  • Servings:   6
  • Calories:   396
  • Protein:   40g
  •  
  • Fiber:   5g
  • Sugar:   13g
  • Carb Total:   21g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   16g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 12 whole shallots, unpeeled
  • 2 tablespoons good extra virgin olive oil, plus extra for brushing
  • a sprig of fresh thyme
  • 1kg boned venison loin
  • 2 tablespoons grated fresh horseradish
  • 200ml pot of half-fat crème fraîche
  • 1 teaspoon white wine vinegar
  • a sprig of fresh rosemary, finely chopped
  • finely grated zest of 1 orange
Instructions

Venison carpaccio with orange and horseradish serves 6 original recipe by Jamie Oliver.

View original preparation instructions

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