Venison Carpaccio (How to Make)
Paper-thin venison backstrap, tenderloin, or top round dressed with lemon and olive oil, finished with toasted nuts, arugula, and shaved Parmesan cheese.
Servings: 4
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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!