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Grilled Carpaccio. By Nikolaj Juel.

May 19, 2020

Grilled carpaccio with babybeets and horseradishcream 

Carpaccio is one of my favourite things to eat. And it’s so easy to make.

The conventional way is to make carpaccio is great, but there is nothing more delicious, than making it from at freshly harvested deer.

You can use any kind of deer you have available of course. In this recipe i have used a fallow fawn.

 

The meat 

1 fillet of fallow-deer

2 tablespoons of picked thyme leaves, finely chopped

Salt and pepper

Olive oil  

Trim the fillet from any fat and sinews. Rub the meat with olive oil and season with salt and pepper. Sprinkle the fillet with the thyme leaves, so it covers all the meat. Grill the meat for 20 seconds on each side on a very hot grill and set a side.
 


Horseradish cream

250ml creme fraiche
A generous handful of freshly grated horseradish
One tbsp good quality redwine vinegar
Salt and pepper
 
Add the grated horseradish to the crème fraiche. Add the red wine vinegar, and season with salt and pepper. Set a side
 


The beets
 

A bunch og baby beets, with their tops on. In this recipe i have used a mix of 3 different beets.

A bunch of thyme

A clove of garlic

Ten peppercorns

Juice of half a lemon

Two tbsp olive oil

Salt and pepper

 

Trim the tops on the beets, so you are left with 3cm of the tops.

Place the beets in a casserole and cover with water. Ad thyme, garlic and the peppercorns, and bring to the boil.

Let the beets simmer in 30-40 minutes, till they’re tender. Let the beets cool down in the cooking water.

Peel the skin off with your fingers. Half the beets and put them in a bowl. Season with salt and pepper and dress them with lemon juice and olive oil.

 


The dish

 

Juice of a lemon

Wild leaves (rucola, sorrel dandelion ect)

Salt and pepper

Good olive oil (Spanish! :-)

 

Slice the the meat as thinly as you can. arrange the slices on the plates.

Squeeze lemon juice over the meat and season lightly with salt and pepper.

Arrange the beets randomly on the plates and place small dots of the horseradish cream around the plate.

Scatter with a few leaves and finish with a drizzle of good olive oil.

 

 Nikolaj Juel is a Danish hunter, a well known chef, and professional musician. He represents the SitkaGear brand as an ambassador since 2018 in the Open Country and Subalpine programs.


 




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