Venison Carpaccio
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
This sophisticated raw preparation features paper-thin slices of premium venison tenderloin dressed simply with olive 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 venison's quality through minimal preparation, relying on premium meat and classical technique. The dish demonstrates confidence in the ingredient's excellence while creating an sophisticated appetizer perfect for special occasions.
2Ingredients
Shopping List
3Cooking Instructions
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Freezing: Wrap tenderloin tightly and freeze 4 hours for easier slicing.
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Slicing: Using sharp knife, slice frozen tenderloin paper-thin.
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Plating: Arrange slices on chilled plates, slightly overlapping.
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Dressing: Drizzle with olive oil and lemon juice.
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Garnishing: Top with Parmesan shavings, capers, and arugula.
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Seasoning: Finish with sea salt and cracked pepper.
4Chef's Notes & Pairings
Chef's Notes
- Use only the highest quality venison from trusted sources
- Sharp knife is essential for paper-thin slices
- Serve immediately for best texture and food safety
Wine Pairing
A light Pinot Noir or Italian Chianti allows the delicate venison flavors to shine through.
Nutrition Facts
Per serving: 185 calories, 24g protein, 8g fat, 2g carbohydrates. Elegant, light preparation.
