Venison Carpaccio

Name: Venison Carpaccio
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 lb wild game venison, elk, bison loin or lean muscle trim; 1 shallot, sliced; 1 tsp grain mustard; 2 anchovy, chopped or 1 TBSP anchovy paste; ¼ cup Rice Wine Vinegar; ¼ cup olive oil; 1 TBSP Honey; ¼ tsp Montana Mex Jalapeño Seasoning; 1 Lemon, zested &amp; juiced; ¼ tsp sea salt; ¼ tsp coarse ground Black pepper; 2 TBSP Italian parsley, rough chopped; Flaky salt; Grated Parmesan, optional; Salad or sprouts of your choice. I like a mix of spicy arugula and radish sprouts with mild sunflower sprouts and rough chopped parsley. Sometimes I’ll add thinly shaved fennel too.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

0 minutes

Ingredients

1 lb wild game venison, elk, bison loin or lean muscle trim

Dressing

1 shallot, sliced
1 tsp grain mustard
2 anchovy, chopped or 1 TBSP anchovy paste
¼ cup Rice Wine Vinegar
¼ cup olive oil
1 TBSP Honey
¼ tsp Montana Mex Jalapeño Seasoning
1 Lemon, zested & juiced
¼ tsp sea salt
¼ tsp coarse ground Black pepper

To Serve:

2 TBSP Italian parsley, rough chopped
Flaky salt
Grated Parmesan, optional
Salad or sprouts of your choice. I like a mix of spicy arugula and radish sprouts with mild sunflower sprouts and rough chopped parsley. Sometimes I’ll add thinly shaved fennel too.

Directions

Working with meat that is partially frozen will help yield thin slices when cutting the muscle against the grain. If you’re working with trim that’s fine too. Prepare 6 square plate size pieces of parchment paper and. Arrange slices or trim in a rough circle so that meat is mostly touching but not overlapping too much. Cover each sheet with an equally sized piece of plastic wrap and press all over so that the parchment, meat, plastic wrap feels like one piece. Using a mallet or flat bottomed hard surface gently pound the plastic side of the sheet. Work the meat into an even layer that is roughly the size of the plate you will serve on. Pound all sheets in this fashion.
For the dressing. Add all dressing components to a small bowl and whisk until blended evenly. Taste and adjust the seasoning to suit your preference .
To serve. Working one at a time peel off the plastic wrap. And drape the meat side of the sheet over the plate to fully cover the plate. Press onto the parchment encouraging the pounded sheet of meat to adhere to the plate. Gently tease of the plate so the sheet of meat stays on the plate in a even layer.
Dress salad in some of the dressing. Add in a tall pile in the center of the carpaccio. Add your salad of choice arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.
Drizzle entire dish with the dressing, sprinkle with flaky salt, add fresh cracked pepper and grated cheese should you like.

Montana Mex

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Venison Carpaccio