Presented denvered, the Girello is an excellent cut for Carpaccio. At Hahndorf Venison we prepare the Girello specifically for convenience in the kitchen.

For a stunning fast cure, flash smoked Carpaccio of Venison appetiser, you will need:

  1.  1 X Hahndorf Venison Girello, approx 400 grams.
  2. 1 tablespoon Pink Salt Flakes
  3. 1 tablespoon palm sugar
  4. 2 tablespoons quality Olive oil
  5. A wee dash of red wine
  6. lemon thyme
  7. some cracked black pepper (to taste)
  8. Grissini
  9. blackberries (or similar, whatever is in season)
  10. kalamata olives
  11. some quality fleshy fresh field mushrooms
  12. blue cheese - but not too overpowering

The Fast Cure:

Combine ingredients 2 - 7 making a thin paste.  Coat the Girello with the paste, place into a zip bag , exclude the air and refrigerate for a  couple of hours.   Remove the Girello and slice thinly (3mm), you may need to roll out with a rolling pin to bring all slices to an even thickness.  

Home style Flash Smoke

Prepare a wok with some hickory chips in the base.  Have handy a wire mesh grid that will fit snug about 2/3rd's up from the bottom of the wok and a wet tea towel (or similar). Place the wok on a gas burner and lightly heat the hickory chips, light up the chips then snuff the flame to generate a good amount of smoke.  Replace the wire grid & place the Girello slices on the grid then cover the Wok with the wet tea towel.  Timing is critical, 30 seconds of smoking should be adequate, do not cook the slices, just lightly smoke them.  When done, only very , very thinly coat the smoked Carpaccio with the smallest amount of quality olive oil (remove any excess oil), place back in the fridge for a few minutes to serve slightly chilled.

To Serve:

Plate with grissini,  fresh blackberries, thinly sliced field mushroom, kalamata olives & blue cheese.

Serves upto 8. 

Prep time - step 1: 15 minutes, step 2: 15 minutes.