SMOKED ELK CARPACCIO (1 serving)

INGREDIENTS FOR THE FILLET

1 venison or beef fillet
1 tbsp chilli paste
1 tbsp olive oil
Salt to taste
Black pepper to taste

METHOD

STEP 1
In a bowl, take the venison or beef fillet and marinate overnight in smoked Chilli paste (or similar to the Mexican chipotle), olive oil, salt, black pepper.

STEP 2
The next day seal the fillet on high heat but very briefly as the meat should be raw. Once cooled, vacuum-pack and freeze.

INGREDIENTS FOR THE PICKLE & MAYO

For the pickles : Carrots, Cauliflower, Vinegar, Sugar & Hot water
For the mayonnaise: Eggs, Butter, Salt to taste, Lemon juice to taste

METHOD

STEP 1
Using a potato peeler slice carrots lengthwise & prepare a flurry of cauliflower. (Use enough of each veggie to make a jar of pickles)

STEP 2
Use for the pickle the ratio a 1:2:3 i.e. ( 1 part white vinegar, 2 parts sugar and 3 parts hot water to melt the sugar). Chill the mixture before using it on vegetables. ( You can store the pickle in an airtight jar for weeks).

STEP 3
For the mayo: Brown the butter in a pan and then let cool. (Butter consists of both fat & milk protein, the idea is to burn the white liquid making it brown). For every 100 gms of browned butter add one egg. Using an electric hand mixer, beat this mixture of eggs and butter. Once combined add salt and for acidity add lemon juice to taste as the lemon juice counterbalances the fat. (Note: You can store the mayonnaise for up to 2 weeks).

STEP 3
To plate, cut slices of the fillet as in the picture, place the pickled carrots and cauliflower in the centre and for a similar presentation an icing cone to put the mayonnaise on the plate.

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