Drizzle of Balsamic Vinegar<\/li><\/ul>\n\n\n\nOnce your meat is chilled and firm, get a bloody sharp knife and slice it thinly, arrange on a plate, and top with the above ingredients.<\/p>\n\n\n\n
The meat is from the spiker I shot last weekend, and it really was like butter! Softer even. I reckon this could go well with a back strap too if you cut it super thin!<\/p>\n\n\n\nI decided to expand my love of raw fish and try it out with some venison eye fillet. I’m not sure how traditional this is but it’s the flavors I like and I reckon it’s awesome! First, coat your fillet in olive oil, salt, and pepper and sear in a smoking hot pan for 5-10 seconds on each side. I just rotated mine every 10 seconds until the whole fillet was sealed. Then roll up tightly in glad wrap and put it in the freezer for 30-60mins. While the meat is cooling get the following ready to dress the dish: Rocket Hard Cheese (I used Parmigiano-Reggiano) Pickled Radish (I sliced it and sat it in ACV for 30mins) Pickled Red Onion (Same as above) Pickled Garlic Cloves (I brought these in a jar) Crispy Capers […]<\/p>\n","protected":false},"author":2,"featured_media":2991,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119],"tags":[59,153,122],"acf":[],"yoast_head":"\n
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![\"\"](\"https:\/\/eatwhatyoukill.co\/wp-content\/uploads\/2020\/09\/20200919-DSCF0028-min-819x1024.jpg\")
![\"Venison](\"https:\/\/eatwhatyoukill.co\/wp-content\/uploads\/2020\/09\/20200919-DSCF0014-min-819x1024.jpg\")
![\"\"](\"https:\/\/eatwhatyoukill.co\/wp-content\/uploads\/2020\/09\/20200919-DSCF0011-min-819x1024.jpg\")