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RECIPE FOR THE WEEKEND.

TOM LEWIS of Monachyle Mhor Hotel Monachyle Mhor is a boutique lochside hotel at the foot of stunning mountains.

Tom said: "We're a cool, sophisticated place to stay, an award-winning restaurant, a restorative location, and mhor besides. Our award-winning Scottish restaurant is central to everything at Monachyle Mhor. If we're not farming, foraging or cooking, we're usually talking about food."

For info visit www.monachylemhor.net Venison carpaccio with roasted beetroot and horseradish creme fraiche Method Preheat the oven to 180oC/350oF/ Gas 5. Season the venison well and rub with thyme. Heat a heavy frying pan, add a dash of olive oil, then sear the venison evenly all over. Remove to a tray to cool and leave to rest.

Roast the beetroot in a foil envelope with fresh thyme and olive oil and a couple tablespoons of water for 40 mins. Leave to cool.

When cool, peel and dice the beetroot. Mix in the remaining ingredients minus the garden leaves, adding a dash of Glengoyne to taste. Season with salt and pepper and leave to infuse for 20 mins.

For the creme fraiche, mix the creme fraiche with the mayo and horseradish. Leave to infuse for 1 hour then pass through a sieve. Taste and season with salt, pepper, Tabasco, and lemon juice.

To serve: Slice venison neatly and arrange on plates. Spoon over beetroot salsa, and garnish with the lightly dressed leaves. Spot horseradish creme fraiche around plate and serve.

INGREDIENTS Serves 4 Venison Carpaccio: 200g loin of wild venison 2 sprigs of thyme 2 beetroot, peel/diced 3tbsp light olive oil 1tbsp aged sherry vinegar Juice of half lemon 2 small shallots, finely chopped 1 small mild chilli, finely chopped 10 Year Old Glengoyne malt whisky, to taste Handful of dressed garden leaves (rocket and land cress) Horseradish Creme Fraiche: 5 tbsp creme fraiche 1 tbsp mayonnaise A thumb of fresh horseradish, peeled and grated Squeeze of lemon juice A few drops Tabasco, to taste (if required) Salt and freshly ground black pepper

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Sep 9, 2017
Words:336
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