Venison Carpaccio with Roasted Beetroot and Horseradish Crème Fraîche by Tom Lewis of Monachyle Mhor Hotel

Monachyle Mhor is a boutique lochside hotel at the foot of stunning Scottish mountains. We’re a cool and 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.

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Ingredients: Serves 4

Venison Carpaccio:

200g loin of wild venison

2 sprigs of thyme

2 beetroot, peeled and diced

3 tbsp light olive oil

1 tbsp 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

A handful of dressed garden leaves (rocket and land cress)

Horseradish Crème Fraîche:

5 tbsp crème fraîche

1 tbsp mayonnaise

A thumb of fresh horseradish, peeled and grated

A squeeze of lemon juice

A few drops Tabasco, to taste (if required)

Salt and freshly ground black pepper


  1. Preheat the oven to 180ºC/350ºF/Gas 5.
  2. 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.
  3. Roast the beetroot in a foil envelope with fresh thyme and olive oil and a couple tablespoons of water for 40 minutes. Leave to cool.
  4. When cool, peel and dice the beetroot. Then 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 minutes.
  5. Fo the horderadish crème fraîche, mix the crème fraîche with the mayonnaise and horseradish. Leave to infuse for one hour then pass through a sieve. Taste and season with salt, pepper, Tabasco, and lemon juice.
  6. To serve: Slice venison neatly and arrange on plates. Spoon over beetroot salsa, and garnish with the lightly dressed garden leaves. Spot horseradish crème fraîche around the plate and serve.

In association with Taste Communications.