Venison carpaccio recipe

• 2 tbsp Agave syrup
• 1 lemon, zest and juice
• 1 tbsp English mustard
• 3 tbsp oil
• 1 tbsp oil
• 85 g (3oz) venison loin
• 1 pinch salt and pepper
• 3 tbsp chopped fresh coriander

1. For the venison carpaccio: rub the oil into the meat, season well and sear in a very hot pan for about one minute, browning all over.
2. Remove from the pan and leave to rest for 4-5 minutes, then slice very thinly with a sharp knife and arrange in a single layer on a serving plate.
3. For the dressing: place all of the dressing ingredients together in a bowl and whisk well to combine.
4. Drizzle the dressing over the venison carpaccio and season again with sea salt and pepper.
5. Sprinkle the coriander over and serve.

syrup, lemon, mustard, oil, oil, loin, salt, fresh coriander

Taken from www.lovefood.com/guide/recipes/18488/venison-carpaccio-recipe (may not work)