Bama_Xander
Well-Known Member
Made some venison carpaccio for the first time tonight and it was delicious. Such a unique way to enjoy the meat in its truest flavors. It is also extremely tender. This preparation came from the Meat Eater Fish and Game Cookbook. It is really opening up some amazing flavors and techniques for eating game in my house.
-For safest practice, make sure venison loin has been frozen for at least a week (this had been months)
-Proper care of meat in the field and in the butchering process is also very important. If you detect any off flavors or discoloration, I probably wouldn’t make carpaccio out of that meat.
-Note- there is always a risk consuming undercooked food, but life is made for risk.
-toast peppercorns and then grind in mortar and pestle
-trim venison loin of silver skin and fat
-roll loin in the crushed peppercorns
-wrap in plastic wrap tightly and freeze for an hour to firm up meat for slicing
-when firm, slice thin slices of loin and arrange on plate.
-sprinkle with flaky sea salt (Maldon)
-goes well with arugula and fresh greens with homemade spicy citrus vinaigrette.
Note - never make pork, bear, mountain lion, etc carpaccio. Any omnivore or carnivore meat should be cooked to 160+ to prevent contracting trichinosis.
-For safest practice, make sure venison loin has been frozen for at least a week (this had been months)
-Proper care of meat in the field and in the butchering process is also very important. If you detect any off flavors or discoloration, I probably wouldn’t make carpaccio out of that meat.
-Note- there is always a risk consuming undercooked food, but life is made for risk.
-toast peppercorns and then grind in mortar and pestle
-trim venison loin of silver skin and fat
-roll loin in the crushed peppercorns
-wrap in plastic wrap tightly and freeze for an hour to firm up meat for slicing
-when firm, slice thin slices of loin and arrange on plate.
-sprinkle with flaky sea salt (Maldon)
-goes well with arugula and fresh greens with homemade spicy citrus vinaigrette.
Note - never make pork, bear, mountain lion, etc carpaccio. Any omnivore or carnivore meat should be cooked to 160+ to prevent contracting trichinosis.
