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Venison Carpaccio

Venison Carpaccio


This is one that I tried just spur of the moment a few weeks after attending a multi course "wild game dinner" at one of our favorite restaurants. Being that this is a dish served basically raw, I like to serve this after the meat has been frozen for a few days. Have fun with the garnish and additional flavors, that's what I did and it turned out great. This would be awesome as a snack or a small appetizer while sharing a multi course wild game meal with friends and family. 
The prep is super easy-
You will need the following:
  1. A piece of venison tenderloin about 4-6" long.
  2. Salt and Pepper
  3. 2 sheets approximately a 1-2 feet of saran wrap

The assembly-

Lightly salt and pepper the entire whole tenderloin. To sear or not is completely optional. For this one I rolled it in a screaming hot cast iron pan for 30 seconds max. If you decide not to sear, just move on to this next step. Tightly wrap the loin in saran wrap and throw it in the freezer for about 20-30 minutes, you just want it to firm up for the slicing.  After the meat has firmed up, remove from freezer and place it on a cutting board still in the wrapping. You will cut it in the wrapping and throw away the plastic parts after all is cut. This helps to keep the meat from stretching or coming out of shape. Once you have the loin cut in to slices as thin as you can get them. place them in a circular pattern on the other sheet of plastic wrap and double the sheet over on top. With a tenderizing hammer or whatever you can find (rolling pin etc), pound the slices thin. Remove the slices from the wrapping, plate them and give a very light sprinkle of salt and pepper to taste. From there you can add whatever extras you'd like. Here I used crumbled bleu cheese, fresh parsley leaves, a drizzle of strawberry fig balsamic reduction (store bought) and some drip[s of olive oil. 

If you and your guests are adventurous enough to try a raw dish like I was, this will definitely be a hit! 

Enjoy!

-Rocco




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