Elk Carpaccio with Horseradish Crème is a refined, rustic starter featuring paper-thin slices of lightly seared elk loin, served chilled and garnished with a creamy, spicy horseradish sauce, microgreens, and shaved Parmesan. It's elegant, earthy, and ideal for intimate dinners or gourmet tasting menus.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
For the Elk Carpaccio
8ozelk loin or tenderloin
1tbspolive oil
Salt & freshly ground black pepper
Optional: pinch of smoked paprika or juniper powder
Optional: 1 garlic clove or rosemary sprig (for quick sear)
For the Horseradish Crème
⅓cupcrème fraîche or sour cream
1tbspprepared horseradish (more or less to taste)
1tspDijon mustard
1tsplemon juice
Salt & white pepper to taste
To Garnish
Microgreens or arugula
Shaved Parmesan or Pecorino Romano
Extra virgin olive oil (for drizzling)
Flaky sea salt
Cracked black pepper
Optional: pickled shallots or red onion rings
Optional: crushed pink peppercorns
Prep and (Optionally) Sear the Elk
1
Trim any silver skin from the elk loin.
Season lightly with salt, pepper, and optional smoked paprika or juniper.
Heat olive oil in a pan over high heat and sear the elk for 30–60 seconds per side, just to brown the outside — the inside should remain rare.
Transfer to a plate, let cool, then wrap tightly in plastic wrap and freeze for 30–60 minutes until firm (not solid) for easy slicing.
Make the Horseradish Crème
2
In a small bowl, whisk together crème fraîche, horseradish, Dijon, and lemon juice.
Season with salt and white pepper to taste.
Chill until ready to use — this can be made a day in advance.
Slice and Plate the Carpaccio
3
Using a sharp knife or meat slicer, slice the chilled elk into paper-thin rounds.
Arrange slices in a single layer on chilled plates or a serving platter.
Let rest at room temperature for 5 minutes to soften.
Garnish and Finish
4
Dot or drizzle horseradish crème artfully over the carpaccio.
Garnish with microgreens, Parmesan shavings, flaky salt, and a few grinds of black pepper.
Finish with a light drizzle of olive oil or a few drops of lemon juice.
Serving Suggestions
5
Serve immediately with:
Toasted baguette slices or seeded crackers
A dry red wine (like Pinot Noir or Chianti) or a gin martini with rosemary
Perfect as a plated starter, part of a tasting menu, or paired with wild mushroom or beet salads.
Variations
6
Beef or venison carpaccio work beautifully in place of elk.
Add truffle oil or truffle salt for an indulgent twist.
For color contrast, use a few pickled red onions or golden beet curls.
Ingredients
For the Elk Carpaccio
8ozelk loin or tenderloin
1tbspolive oil
Salt & freshly ground black pepper
Optional: pinch of smoked paprika or juniper powder
Optional: 1 garlic clove or rosemary sprig (for quick sear)
For the Horseradish Crème
⅓cupcrème fraîche or sour cream
1tbspprepared horseradish (more or less to taste)
1tspDijon mustard
1tsplemon juice
Salt & white pepper to taste
To Garnish
Microgreens or arugula
Shaved Parmesan or Pecorino Romano
Extra virgin olive oil (for drizzling)
Flaky sea salt
Cracked black pepper
Optional: pickled shallots or red onion rings
Optional: crushed pink peppercorns
Directions
Prep and (Optionally) Sear the Elk
1
Trim any silver skin from the elk loin.
Season lightly with salt, pepper, and optional smoked paprika or juniper.
Heat olive oil in a pan over high heat and sear the elk for 30–60 seconds per side, just to brown the outside — the inside should remain rare.
Transfer to a plate, let cool, then wrap tightly in plastic wrap and freeze for 30–60 minutes until firm (not solid) for easy slicing.
Make the Horseradish Crème
2
In a small bowl, whisk together crème fraîche, horseradish, Dijon, and lemon juice.
Season with salt and white pepper to taste.
Chill until ready to use — this can be made a day in advance.
Slice and Plate the Carpaccio
3
Using a sharp knife or meat slicer, slice the chilled elk into paper-thin rounds.
Arrange slices in a single layer on chilled plates or a serving platter.
Let rest at room temperature for 5 minutes to soften.
Garnish and Finish
4
Dot or drizzle horseradish crème artfully over the carpaccio.
Garnish with microgreens, Parmesan shavings, flaky salt, and a few grinds of black pepper.
Finish with a light drizzle of olive oil or a few drops of lemon juice.
Serving Suggestions
5
Serve immediately with:
Toasted baguette slices or seeded crackers
A dry red wine (like Pinot Noir or Chianti) or a gin martini with rosemary
Perfect as a plated starter, part of a tasting menu, or paired with wild mushroom or beet salads.
Variations
6
Beef or venison carpaccio work beautifully in place of elk.
Add truffle oil or truffle salt for an indulgent twist.
For color contrast, use a few pickled red onions or golden beet curls.
