Venison Carpaccio with Bourbon Dressing


2 Tbs (30 mL) Tin Cup American Whiskey
2 Tbs (30 mL) apple cider vinegar
2 Tbs (30 mL) maple syrup
1 Tbs minced shallot
½ tip finely chopped fresh thyme
1 free-range egg yolk
¹/ ³ cup plus 2 Tbs (110 mL) grapeseed oil
200 g thinly sliced venison loin
2 heads watercress, clipped and washed
¼ cup pickled cherries, chopped
¼ cup toasted pumpkin seeds
100 g Sylvan Star Grizzly Gouda
To taste salt and pepper


  1. Combine the first 6 ingredients into a bowl, and whisk together.

  2. While whisking, slowly pour the oil into the bowl until incorporated.

  3. Season with salt and pepper, then place into a squeeze bottle.

  4. Lay thinly sliced venison loin onto a plate or platter. Season with salt and pepper.

  5. Drizzle half of the bourbon dressing on top of the venison.

  6. Spread the watercress over top, and then sprinkle the cherries and pumpkin seeds.

  7. Drizzle a bit more of the dressing over top. Then use a rasp to grate the gouda over top.

Serves 4

comments powered by Disqus

Current Issue