Modern Scottish Venison Carpaccio with Juniper & Gin

Sear the outside of a high-quality venison loin very briefly, kemudian rub with crushed juniper berries and a splash of Scottish gin.

Wrap tightly in cling film and freeze for 1 hour to firm up.

Using a sharp knife, slice the venison as thinly as possible.

Arrange the slices on a chilled plate.

Drizzle with rapeseed oil, a squeeze of lemon, and a few drops of gin.

Garnish with baby rocket and shavings of hard Scottish cheese.