Gin-Cured Venison Carpaccio with Pickled Mushrooms: Recipe | Yummly

Gin-Cured Venison Carpaccio With Pickled Mushrooms: Recipe

HAMPSHIRE LIFE
17Ingredients
65Minutes
390Calories
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Ingredients

US|METRIC
  • 450 grams loin (venison, trimmed of any silverskin)
  • 50 milliliters gin (Twisted Nose)
  • 50 grams muscovado sugar (light)
  • 50 grams sea salt crystals
  • 5 juniper berries (crushed)
  • 1 teaspoon coriander seeds (crushed)
  • 1 teaspoon white peppercorns (crushed)
  • 150 milliliters cider vinegar
  • 75 grams caster sugar
  • 1 tablespoon sea salt crystals
  • 2 teaspoons black peppercorns
  • 1 bay leaf
  • 2 garlic cloves (skins on but squashed)
  • 200 grams mixed mushrooms (eg. enoki, shimeji, shitake, sliced if large)
  • 1 tablespoon rapeseed oil
  • 100 milliliters sour cream (or crème fraiche)
  • 1 teaspoon English mustard
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    NutritionView More

    390Calories
    Sodium187% DV4480mg
    Fat37% DV24g
    Protein27% DV14g
    Carbs8% DV24g
    Fiber3% DV<1g
    Calories390Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol65mg22%
    Sodium4480mg187%
    Potassium370mg11%
    Protein14g27%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber<1g3%
    Sugars22g44%
    Vitamin A2%
    Vitamin C2%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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