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By Kate Gatacre
Wednesday, 05 December 2007
Kate Gatacre gets the recipe for tender venison carpaccio from Vincent Ateline, at the Mount Somerset Hotel, in Taunton.
Venison carpaccio served with a rocket salad, figs and wine syrup
Venison Carpaccio — Serves six
½ bottle red and white wine
6 star anise
6 cloves
2 sprigs of thyme
2 cloves of garlic peeled and finely chopped
2 shallots, finely chopped
1lb venison saddle
olive oil
4tbsp mixed chopped fresh herbs
1tbsp coarse French mustard
10oz caster sugar
fresh figs
rocket
crisps made from root vegetables
salt and pepper
Method
1.
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