Venison carpaccio
For 6–8 Use the boned loins and fillets from the saddle of roe deer. The total weight of the two loins is usually around 650–700 g (a good 1.1/2 lb).
2 venison loin fillets (see here)
olive oil
Maldon salt and freshly ground black pepper
1 bunch fresh thyme, leaves picked from the stalks
juice of 2 lemons
1 bunch rocket leaves, washed
Preheat a char-grill or griddle pan.
Trim the venison loins of any fat and sinew. Brush all over with olive oil and generously season with pepper. Crush the thyme in a pestle and mortar with 2 tablespoons Maldon salt. Roll the loins in the crushed mixture. The oil will help the mixture to adhere to the meat.
Place the loins on the hot grill and turn and grill for a few minutes on each side. Do not burn the thyme, just allow the heat from the grill to seal the outside of the meat and form a crust. Allow the meat to cool.
Slice the cold loins as finely as you can. Then, using a very sharp wide-bladed carving knife, place the slices one at a time on a board. Press to flatten with the tip end of the blade, spreading the slice and enlarging it to double its original size.
Arrange the thin lacy slices to cover each plate. Season with salt and pepper, lemon juice and olive oil, and scatter over a few rocket leaves.