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Thyme-gravad caribou or musk-ox carpaccio
250 g / 8 oz caribou haunch, cleaned of silver skin (musk-ox or beef could also be used for this dish)
Spices for the gravad marinade
100 g salt
90 g cane sugar
3 tbsp Arctic thyme (or ordinary dried thyme)
1 tbsp ground ginger
1 tbsp ground black pepper
Take all the ingredients for the marinade and mix well.
Place the meat in a deep dish, e.g. a casserole dish. Pour the gravad mix all over the meat and place the casserole dish in the refrigerator. Leave to rest in the refrigerator for at least 24 hours (48 hours is better). During the resting period, the meat should be turned once. After the time is up, remove from the liquid and slice thinly.
Cranberry Relish
75 g fresh cranberries
100 g sugar
Zest and juice from one orange, keep separate
20 g fresh ginger
Place sugar and orange juice in a small sauce pan. Bring to a boil, reduce heat and simmer until the sugar melts. Then add ginger and lastly, the cranberries.
Allow the mix to continue to simmer until it begins to thicken slightly (about 10 min). Stir occasionally, careful not to crush all the cranberries. After the sauce thickens, stir in the zest and set aside to cool.
Carpaccio Dressing
1 tbsp white balsamic vinegar
2 tbsp olive oil
1 tbsp crushed angelica
Salt and white pepper
Mix well and adjust seasoning with salt and pepper.
Garnish
100 g mixed green salad, washed and dried
25 g toasted cashew nuts
25 g shaved parmesan cheese
To serve
Place a small handful of salad on a plate with slices of gravad venison carpaccio. Place a spoonful of cranberry relish at the side of the carpaccio. Drizzle dressing over carpaccio and salad. Sprinkle the sliced carpaccio with cashew nuts and parmesan.
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