Serves 4

Ingredients
50g Saint Agur cheese
Garlic confit
400g venison fillet, well trimmed
½ tbsp rapeseed oil
Sea salt
Crushed black peppercorns
1 bunch rocket leaves
1 tsp thyme
1 tsp coriander
1 tsp parsley
1 tsp rosemary
10g mixed spices

For chocolate orange chive dressing
1 orange zest and juice
1 dash of lemon juice
¼ tsp honey
55ml olive oil
2 tsps chopped chives
3 tsps dark chocolate

Method

Season the venison fillet with salt and pepper. Heat the rapeseed oil in a frying pan until piping hot, then add the venison fillet and seal quickly for 10 seconds on each side. Only the outer surface of the meat has to be cooked, so heat must be kept really high.

Prepare a mixture with thyme, crushed black peppercorns, chopped coriander, chopped parsley, chopped rosemary and a pinch of mixed spice. Wrap the venison fillet with this mixture.

Place the fillet in the fridge and chill until firm and very cold, for at least two hours. Then remove it and place on a cutting board. With a very sharp knife, slowly cut it into very delicate slices, making sure not to tear the slices.

When serving, place some rock salt, crushed peppers and some olive oil on a plate. Place the carpaccio around the plate, serve some rocket leaves marinated in olive oil and balsamic, diced Saint Agur cheese on top and confit of garlic.

Place the chocolate orange chive dressing on top of the meat.

Joe Vella is an Executive chef, Hilton Malta.

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