Venison carpaccio with beetroot

Hjortkött carpaccio med rödbetor

Venison carpaccio with beetroot

When I bought a couple of packs of oak smoked venison carpaccio from a local butcher I had to make this delicious starter. It is based on one of my favourite Jamie Oliver recipes, seared carpaccio of beef, but its use of venison, beetroot and horseradish reminds me of Sweden. This version is much quicker to make than Jamie’s recipe, but if you have the time, do dig out the original in The Return of the Naked Chef.  John Duxbury

Summary

Recipe summary for venison carpaccio with beetroot

Tips

• If you are short of time used ready-cooked beetroot, but the dish is definitely better with home-roasted beetroots.

Cheese-slicer-280

• Swedes use an osthyvel (a cheese slicer) rather than a knife for slicing cheese. Use a vegetable peeler to shave the Västerbottensost if you haven’t got a Swedish style cheese slicer.
• You can buy Västerbottensost at Waitrose, at specialist stores or online. If you can't get any you can use Parmesan cheese instead.

Ingredients

225 g (8 oz) small/medium uncooked beetroot (4 or 5)
1 tbsp   olive oil
3 tbsp   balsamic vinegar
    salt and freshly ground black pepper
150 g (6 oz) venison carpaccio (I use 2 x 75 g packs)
2 tsbp   half-fat crème fraîche
1 tbsp   hot horseradish sauce
1 tsp   lemon juice
25 g (1 oz) watercress, washed (a large hundful)
drizzle   olive oil (for watercress)

Method

1. Preheat the oven to 230°C (425°, gas 8, fan 190°C).

2. Trim and peel the beetroots and quarter.

3. Place the beetroots in a roasting pan and add the olive oil, vinegar and seasoning. Toss to ensure that the beetroots are thoroughly coated.

4. Cover with kitchen foil and roast for about 45 minutes until tender. (Take care to avoid the steam when opening the foil.) Leave to cool.

5. Tear the venison carpaccio slices and distribute them over four plates or a large serving plate. Season with freshly ground black pepper.

6. Scatter the beetroot over the top of venison.

7. Mix the crème fraîche, creamed horseradish and lemon juice in a small bowl. Season well, taste and adjust the seasoning and amount of lemon juice/horseradish sauce if necessary.

8. Dribble the sauce over the venison and beetroots.

9. Toss the watercress in a little olive oil and scatter over the plates.

10. Add some shavings of Västerbottensost and serve with some nice bread or small pieces of knäckebröd.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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