Earlier this year Stuart attended the Ballintaggart Cook School outside the beautiful village of Grandtully near Aberfeldy in Perthshire. I have previously written about our stay at The Grandtully Hotel, which is owned by the Rowley Family from Ballintaggart and staying here is a lovely way to make a weekend of a cook school visit.
The class Stuart signed up for was their Meat Course, a day learning about cuts, butchery and cooking delicious dishes of what they have cut up! One dish they made was Venison Carpaccio, an easy dish which can be frozen, and as they were told could be used for an ’emergency’ starter! It’s simple and we have enjoyed it on a number of occasions.
Prime Venison Fillet; approx 80g per person
Salt & Pepper
1. Trim off all sinew and fat on your venison fillet
2. Coat with Olive Oil, Salt and Pepper
3. Sear for a few second each side, allow to cool
4. Roll into a cylinder shape using cling film
5. Freeze for 24 hours before serving (can be kept in the freezer for up to 3 months)
6. When needed, remove from freezer and slice as thinly as possible using a bread knife or mandolin (remember to use the guard!)
7. And serve simply with a Rocket salad and a sprinkling of Balsamic Vinegar Or top with shaved parmesan, lemon juice and olive oil.