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.
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.
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.
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.
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.
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.
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.
4 servings