Venison Carpaccio
Venison carpaccio is a sophisticated appetizer that showcases the natural, delicate flavor of game meat at its finest. Originating in Italy, this dish traditionally features thinly sliced raw meat, complemented by fresh greens and a light, vibrant dressing. The addition of peppery arugula, salty capers, and savory Parmesan cheese perfectly balances the richness of the venison, making it an exceptional starter for gourmet meals or elegant special occasions. Its inherent simplicity and visual appeal highlight the beauty of high-quality, carefully selected ingredients.
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Ingredients for this recipe
Servings: 4
300
g
Venison loin
50
g
Arugula
30
g
Parmesan cheese
20
ml
Olive oil
15
ml
Lemon juice
10
g
Capers
5
g
Salt
2
g
Black pepper
5
g
Fresh thyme
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Preparation Steps
1
Wrap the venison loin tightly in plastic wrap and freeze for about 1 hour, or until it is firm enough to slice very thinly.
2
Using a very sharp knife or a meat slicer, slice the venison as thinly as possible. Arrange the slices artfully on a chilled serving platter.
3
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. This will be your light vinaigrette.
4
Lightly drizzle the vinaigrette over the venison carpaccio. Sprinkle with capers and fresh thyme leaves.
5
Garnish generously with fresh arugula and shaved Parmesan cheese. Serve immediately with crusty bread or crackers on the side.
