An amuse-bouche of thinly sliced venison on sourdough circles
2 x 250g venison mini haunches, rolled and tied
3 sprigs of thyme
½ loaf of sourdough, sliced to 5mm thickness, cut in 5cm circles using a pastry cutter
100g good quality mayonnaise
50g horseradish sauce
1 tbsp veal demi-glace
¼ tbsp fennel seeds
Season the venison with salt, pepper and a little of the thyme. In a shallow frying pan, warm the butter then brown the meat all over for 3-4 mins.
Place the haunches in a Pirex dish in the oven at 180C and cook for 12 mins for a medium-rare finish. Remove from the oven and place in a warm spot to rest for at least 30 mins. When completely cool, slice with a very sharp knife as thin as possible and set aside.
Place the sourdough onto a big plate. In a separate bowl, place the mayonnaise and the horseradish sauce and mix well. Spread the mix on the bread, then place a few thin slices of venison carpaccio on top. Gently press the meat to avoid it falling off.
In a saucepan, place the demi-glace, fennel seeds, leftover thyme and 50ml boiling water. Mix thoroughly until dissolved and of a floppy consistency. Add 20g butter to create a glossy sauce. Set aside.
Sprinkle the sauce over the venison. Season with freshly ground black pepper and add some chopped thyme. Serve lukewarm as an amuse bouche.
Recipe: Sara Danesin