Venison carpaccio with mustard, honey and lemon dressing

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the venison carpaccio, rub the oil into the meat and sear in a very hot pan for about one minute, turning to brown all sides. 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. Sprinkle over the chopped coriander.
For the dressing, place all of the dressing ingredients together in a bowl and whisk well to combine.
To serve, drizzle the dressing over the venison carpaccio and serve immediately.

3 tbsp chopped fresh coriander

1 lemon, juice only

1 tbsp Dijon mustard

2 tbsp honey

3 tbsp olive oil

1 tbsp olive oil

85g/3oz venison loin

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