For the Venison:
Season the venison with a generous amount of salt
In a smoking hot pan sear the venison loin on all sides
Whilst the venison is still hot wrap well in Clingfilm and chill for 2 hours
Slice the venison as thinly as you can and lay 4-5 slices on greaseproof paper to create a rough round shape and lay another piece of greaseproof paper on top
With a rolling pin roll the greaseproof paper so the venison trapped between the sheets gets nice and thin
You will need to make a large round of venison for each diner, so 4 in this case – just repeat the last 2 steps 4 times
Freeze for 1 hour
Remove the upper layers of greaseproof paper and with a large round cutter, cut out the venison so you have 4 large rounds, alternatively you can just cut large squares or rectangles
For the Tomato Tartare:
Dice the tomatoes as finely as you can and drizzle with olive oil
Add most of the capers (reserve some for garnish), the diced gherkins, the shallot and the lemon juice
Add a little of the chopped parsley (reserve some for garnish)
Mix through the Worcestershire sauce, mustard and tabasco
Leave this to rest out of the fridge for a good hour before serving
For the Parmesan Crisps:
Sprinkle the parmesan evenly over a lined oven tray
Place under a hot grill until the parmesan has melted and is golden brown
OR
Cook in the oven at 185C for approximately 7 minutes or until the parmesan has melted and is golden brown
Whilst the parmesan is still hot, cut it into squares
Reserve in an airtight container until needed
To serve:
Lay the venison carpaccio on each plate
Press some of the tomato mix into a small round cutter to form a disk as in the picture
Scatter some of the capers and sliced gherkins around the dish along with the finely shredded celeriac or parsnip
Scatter over the remaining parsley, some baby herbs and a little sea salt
Scatter the parmesan crisps allowing roughly 4 per person
