A lovely sharing plate for friends and family

  • 30 mins
  • 6
  • Easy


  • For the venison
  • 1tbsp Juniper berries
  • 1tbsp pink peppercorns
  • 600g venison loin
  • 3 sprigs thyme
  • Micro cress
  • Olive oil
  • For the dressing and toast
  • 300g blackberries (frozen is fine)
  • 1rbsp red wine vinegar
  • 1tbsp sugar
  • 4tbsp rapeseed oil
  • Loaf of sourdough


Crush the juniper with some salt and rub the venison with oil, roll in the seasoning. Heat a large pan over a high heat and cook the meat two minutes each side (eight minutes total for medium). Remove and leave to cool.

Crush the pink peppercorns and chop the thyme leaves, mix these together and roll the cooled meat into this mixture to give a pink crust. To make the dressing: cook the berries in red wine vinegar and sugar until they begin to break down. Pass through a fine sieve and whisk in the rapeseed oil.

Slice the venison as thinly as you can, like carpaccio, and place on a board or platter. Dress with the berry dressing and micro herbs. Put the spare dressing in a small bowl. Cut the sourdough very thinly with a serrated knife and bake for 30 minutes in a cool oven (Gas mark 1 – 140C). The corners will curl up similar to melba toast and once cold can be kept in an airtight tin for ages.

To serve, place the board with dressed slices of venison in the middle of the table with a basket of the sourdough toast and bowl of spare berry sauce – invite everyone to tuck in.

About The Author

Gilly Robinson is head tutor at Malton Cookery School

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