With venison in season shortly, I assumed I would share one of the best savoury/sweet combinations. Berries work astonishingly well when lightly pickled in addition to added to a savoury salad or perhaps main course. This venison carpaccio seems to be incredibly fancy but really can take no time or fuss by any means. Leave the redcurrants on their stalks to look extra pretty on the menu.
Find the recipe in?my personal Evening Standard column.