Venison carpaccio is a raw, paper-thin preparation of deer meat that rewards the cook who uses proper technique. I like to use center-cut backstrap or tenderloin, seasoned simply, dressed with lemon and olive oil, then finished with toasted nuts and a little shaved Parmesan cheese. Below, I’ll show how to make carpaccio at home using proper slicing, safe handling, and clean plating methods.
If you like raw deer meat preparations, check out my recipes for steakhouse-style venison tartare and three-day cured venison loin.
What Carpaccio is
Carpaccio is thin, raw slices of lean whole muscle that are lightly seasoned and dressed. With venison, remove every bit of silver skin, chill until firm, slice across the grain if possible. Then gently pound between plastic until nearly translucent and served dressed simply on pre-chilled plates.
Key Preparation tips
Use the right cut
Center-cut backstrap, tenderloin, and top round are perfect for carpaccio. Very lean and minimal connective tissue, which is what you want.
Chill to slice thin
A quick freeze for about 45 minutes will firm the meat up for nice, even slicing.
Shaping the Carpaccio (Optional)
Roll the trimmed venison tightly in plastic wrap to form a cylindrical log, twisting the ends to compress. Partially freeze until very firm, unwrap, then slice into thin coins and then lightly pound to even thickness. If you have an electric meat slicer, you can skip the pounding method by cutting razor-thin slices.
Knife Work and Pounding
Cut into thin slices (across the grain if possible). Lay between plastic wrap and tap with a flat mallet until it reaches approximately 1/8 inch in thickness. Even thickness equals melt-in-your-mouth texture. As mentioned above, if you have a meat slicer, you can shave the meat thinly and skip this step.
Safety basics for raw venison
Start with properly harvested and processed wild venison. If you were gifted the meat or bought farm-raised, use pristine meat from a trusted source. Keep boards, knives, and hands clean. Keep the meat cold and serve it right away. Freezing may reduce certain parasites, but it does not sterilize meat or guarantee safety. If in doubt, lightly sear the meat on the outside, sort of how you would do so with my venison tataki recipe.
Serving Options
Salt unlocks the flavor of the venison, and lemon gives brightness. Good olive oil adds richness and a beautiful gloss. Shaved Parmesan or Pecorino for umami and a touch of toasted nuts for bite if you like. Below are some other options to elevate your plates.
- Smoked note – finish with a flaked smoked salt or a brief cold-smoke before slicing.
- Greens – peppery arugula or microgreens add a peppery bite.
- Citrus – classic lemon, Meyer lemon, or blood orange works great for brightness.
Method walkthrough
- Trim – remove every bit of silver skin and membrane. Square a center section for even slicing.
- Chill – place in the freezer until just firm before slicing.
- Slice – across the grain into thin sheets with a sharp knife or use an electric meat slicer.
- Pound – between plastic to near-translucent, about an 1/8 of an inch.
- Plate – place in a single layer on a chilled plate.
- Season – season lightly with salt and black pepper.
- Dress and Garnish – drizzle with good olive oil and lemon juice. Garnish the plate with Parmesan, toasted nuts, and arugula.
Frequently Asked Questions
Yes. Carpaccio is raw, sliced thin, then dressed with acid and oil or sometimes aioli.
Center cut backstrap, tenderloin or top round. They are lean, minimal connective tissue, and slice paper thin when well chilled.
Safety depends on meat quality and handling. Freezing can help with some parasites, But it isn’t a guarantee. Keep everything cold and clean, and serve immediately.
More venison Recipes
Below are some of my favorite and most requested dishes. You can also check out my complete venison recipes page for more dinner ideas.
If you make this venison carpaccio, leave a review if you have a few minutes. If you have any questions or want to share your latest venison dishes, give me a shout on Instagram @larry__white.
Venison Carpaccio (How to Make)
Ingredients
- 8 oz venison backstrap, tenderloin or top round (silverskin removed)
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup shaved Parmesan or Pecorino
- 1/2 cup arugula or micro arugula
- 1/4 cup chopped toasted nuts, (hazelnuts, pistachios or walnuts)
Instructions
Trim and chill
- Square a center section of loin or top round. Remove every bit of silver skin. Wrap and place in the freezer for around 45 minutes or until just firm.
Slice thin
- With a sharp knife or meat slicer, cut into very thin sheets. Work quickly and keep the rest of the meat cold.
Pound to translucent
- Lay slices between sheets of plastic wrap and tap with a flat mallet until they are 1/16 inch thick, rotating to keep the thickness even.
Season and dress
- Arrange slices on chilled plates. Season lightly with kosher salt and black pepper. Whisk olive oil with lemon juice, then lightly drizzle over the meat.
Finish and serve
- Top each plate with about 2 teaspoons of the toasted nuts, a small handful of arugula, and shaved cheese. Add a touch more olive oil and a squeeze of lemon if needed. Finish with a pinch of flaky sea salt if you like. Serve immediately.
NOTES
- Cuts – center backstrap, tenderloin, or top round. Fully remove silver skin. If you need help identifying the top round, check out my guide for venison round steaks.
- Salt and Pepper – Flaked kosher salt is best for this dish. For better flavor, use toasted black peppercorns for an earthy kick.
- Prep ahead – trim and chill up to 24 hours. Slice and pound right before serving.
- Holding – best immediately. If needed, keep undressed slices wrapped at 34 to 36°F up to 24 hours. Discard or cook if in doubt.
- Safety – pristine meat, clean tools, kept cold. Freezing may reduce some parasites, but it isn’t a safety guarantee.
- Meat choices – elk, antelope, moose, or farmed venison work the same.
- Finishes – capers, shaved Parmesan or Pecorino, arugula, microgreens, lemon zest, toasted nuts, and maybe a few drops of truffle oil.
