Title: Venison Carpaccio
Categories: Game Entree Venison
Yield: 4 Servings

12	oz	Venison filet
SALSA
1	sm	Tin anchovy filets
4	tb	Olive oil
1		Egg; hard-boiled
1	tb	Lemon juice
1	tb	Capers
1		Thick slice mild onion
1	sm	Bunch parsley
1/2	ts	Green peppercorns or ground black pepper
TO SERVE
		Olive oil
1		Handful rocket or watercress
1		Lemon; quartered

Slice the filets into 12 medallions. Lay each slice between 2 sheets of cling film and flatten it with the side of a heavy cleaver or a marble rolling pin. It should be so thin, it's almost transparent.

Arrange slices in a single layer on 4 plates; white is best, so that you can appreciate the ruby translucence of the meat.

Put salsa ingredients into the food processor and whiz them just enough to make a lovely thick sauce.

Trickle a thread of oil over the meat and finish each plate with a few salad leaves, a spoonful of sauce and a lemon quarter.

Luard writes: "Venison, being lean and fine-grained, is particularly suitable for a carpaccio. Raw meat is naturally bland and needs a salty little sauce, such as this classic blend of steak tartare garnishes, to add piquancy."

From "Dining Out: Elisabeth Luard Takes a Refreshingly Cool Approach to Summer Entertaining" article in "House and Garden" (British edition). July 1995, Vol. 50, No. 7. Pg. 126. Electronic format by Cathy Harned.

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