📝 About This Recipe
This elegant dish celebrates the wild, lean profile of venison by pairing it with earthy aromatics and bright, acidic highlights. Thinly sliced loin is elevated with a hint of smoke and the botanical notes of juniper, creating a melt-in-your-mouth texture that is both sophisticated and primal. It is a stunning showcase of modern wild game preparation, perfect for an impressive dinner party starter.
🥗 Ingredients
The Venison
- 12 ounces Venison backstrap or loin (cleaned of all silver skin and sinew)
- 1 teaspoon Kosher salt
- 1 tablespoon Black peppercorns (toasted and coarsely cracked)
- 1 sprig Fresh rosemary (finely minced)
Juniper-Lemon Emulsion
- 1/4 cup Extra virgin olive oil (high quality)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 4 pieces Juniper berries (crushed into a fine paste)
- 1/2 teaspoon Honey
Garnish & Texture
- 2 tablespoons Non-pareil capers (drained and patted very dry)
- 3 tablespoons Grapeseed oil (for frying capers)
- 2 ounces Parmigiano-Reggiano (shaved into thin curls)
- 1 cup Wild arugula (washed and dried)
- 8-10 rings Pickled red onion (thinly sliced)
- 1 pinch Maldon sea salt (for finishing)
👨🍳 Instructions
-
1
Begin by preparing the venison. Ensure the loin is completely free of silver skin. Rub the meat evenly with the kosher salt, cracked black pepper, and minced rosemary.
-
2
Tightly wrap the venison loin in high-quality plastic wrap, twisting the ends to create a uniform, tight cylinder. Place it in the freezer for about 60-90 minutes. This makes the meat firm enough to slice paper-thin without tearing.
-
3
While the meat chills, prepare the emulsion. In a small bowl, whisk together the crushed juniper berries, Dijon mustard, lemon juice, and honey.
-
4
Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is thickened and emulsified. Set aside.
-
5
Heat the grapeseed oil in a small skillet over medium-high heat. Once shimmering, add the dried capers. Fry for 1-2 minutes until they 'bloom' like tiny flowers and become crispy. Drain on a paper towel.
-
6
Remove the venison from the freezer. Using an extremely sharp chef's knife or a meat slicer, cut the meat into translucent slices, approximately 1/16th of an inch thick.
-
7
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the back of a spoon or a meat mallet.
-
8
Arrange the venison slices on chilled plates in a single layer, slightly overlapping them to cover the surface of the plate.
-
9
Lightly dress the arugula in a separate bowl with a teaspoon of the juniper emulsion.
-
10
Drizzle the remaining emulsion artistically over the venison slices.
-
11
Scatter the crispy capers, pickled red onions, and shaved Parmigiano-Reggiano over the meat.
-
12
Place a small mound of the dressed arugula in the center of the plate.
-
13
Finish with a light sprinkle of Maldon sea salt and an extra crack of black pepper. Serve immediately while the meat is still cool.
💡 Chef's Tips
Always use venison that has been deep-frozen previously to ensure safety for raw consumption. If you find the juniper flavor too strong, toast the berries briefly before crushing to mellow their piney bite. Ensure your plates are chilled in the refrigerator for at least 20 minutes before plating to keep the meat at the perfect temperature. Don't skip patting the capers dry; any moisture will cause the hot oil to splatter and prevent them from getting crispy. Use a vegetable peeler to get those wide, translucent shards of Parmigiano-Reggiano for the best mouthfeel.
🍽️ Serving Suggestions
Pair with a glass of cool-climate Pinot Noir or a dry Syrah to complement the gamy notes. Serve with toasted baguette slices or sourdough crisps brushed with garlic oil. A side of cornichons or quick-pickled radishes provides a lovely crunch and acidity. Complement the dish with a light mushroom consommé as a secondary course. For a beverage alternative, a botanical gin and tonic mirrors the juniper notes beautifully.