Elk Carpaccio with Truffle Oil
Elk Recipe
1Setup & Prepare
About This Recipe
This sophisticated raw preparation features paper-thin slices of premium elk tenderloin dressed simply with truffle oil, lemon, and Parmesan. The minimalist approach allows the meat's exceptional quality to shine while creating an elegant appetizer that showcases culinary confidence.
Cultural Context
This elegant Italian preparation showcases elk's premium quality through minimal preparation, relying on exceptional meat and classical technique. The dish demonstrates ultimate confidence in the ingredient's excellence while creating a sophisticated appetizer perfect for special occasions and fine dining.
2Ingredients
Shopping List
3Cooking Instructions
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Freezing: Wrap tenderloin tightly in plastic wrap and freeze for 4 hours. This firms the meat for easier paper-thin slicing.
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Slicing: Using extremely sharp knife, slice frozen tenderloin paper-thin (1/8-inch or thinner). Work quickly to prevent thawing.
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Plating: Arrange slices on chilled plates in single layer, slightly overlapping. Allow to come to room temperature, about 10 minutes.
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Dressing: Whisk together olive oil, truffle oil, and lemon juice. Drizzle lightly over elk slices.
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Garnishing: Top with Parmesan shavings, capers, and baby arugula leaves.
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Seasoning: Finish with pinches of coarse sea salt and freshly cracked black pepper.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Use only the highest quality elk from trusted sources for food safety
- Extremely sharp knife is essential for proper paper-thin slices
- Serve immediately for optimal texture and temperature
Wine Pairing
Light Pinot Noir or Italian Chianti - wines with enough structure to complement the meat but not overpower the delicate preparation.
Nutrition Facts
Per serving: 225 calories, 28g protein, 12g fat, 3g carbohydrates. Elegant, light preparation showcasing premium protein.
