This luxurious appetizer combines delicate slices of raw venison carpaccio with crisp crostini, finished with a drizzle of earthy truffle oil. The venison is lightly seasoned and thinly sliced, creating a melt-in-the-mouth texture that contrasts beautifully with the crunch of the bread. Garnished with parmesan shavings, arugula, and a touch of lemon, these bites are a gourmet showstopper for cocktail parties, festive occasions, or tasting menus.
[cooked-sharing]
Yields18 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins
Makes about 18 crostini
For the carpaccio
7ozvenison loin, trimmed
1tbspolive oil
½tspflaky sea salt
½tspfreshly ground black pepper
For the crostini
1baguette, sliced into 18 thin rounds
2tbspolive oil
1clovegarlic, halved
Garnishes
1tbsptruffle oil (white or black, high quality)
1ozparmesan cheese, shaved
1cupfresh arugula leaves
Lemon wedges, for finishing
Extra flaky salt & cracked pepper, to taste
Prepare the venison
1
Wrap the venison loin tightly in plastic wrap and place it in the freezer for 1 hour (this makes it easier to slice thinly).
Once chilled, use a sharp knife to slice the venison into paper-thin slices.
Arrange slices between parchment paper and gently press with a rolling pin or meat mallet to achieve even thinness.
Drizzle lightly with olive oil, and season with sea salt and pepper. Keep chilled until ready to assemble.
Make the crostini
2
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking tray.
Brush each slice with olive oil.
Bake for 8–10 minutes, flipping halfway, until golden and crisp.
Rub each warm crostini with the cut side of a garlic clove for flavor.
Assemble the bites
3
Place a slice of venison carpaccio on each crostini.
Add a small leaf of arugula.
Top with a parmesan shaving.
Drizzle sparingly with truffle oil.
Finish with a squeeze of lemon, a pinch of flaky salt, and cracked black pepper.
Serve
4
Arrange crostini elegantly on a platter.
Serve immediately for the freshest flavor and texture.
Chef’s Notes & Variations
5
Food safety tip: Always use fresh, high-quality venison from a trusted butcher when serving raw. Freeze briefly before slicing to ensure safety and ease of cutting.
Alternative bread: Use sourdough rounds or rye crisps for variation.
Extra garnish: Add microgreens or pickled shallots for extra finesse.
Wine pairing: Pairs beautifully with a full-bodied red wine like Syrah or Cabernet Sauvignon.
Ingredients
Makes about 18 crostini
For the carpaccio
7ozvenison loin, trimmed
1tbspolive oil
½tspflaky sea salt
½tspfreshly ground black pepper
For the crostini
1baguette, sliced into 18 thin rounds
2tbspolive oil
1clovegarlic, halved
Garnishes
1tbsptruffle oil (white or black, high quality)
1ozparmesan cheese, shaved
1cupfresh arugula leaves
Lemon wedges, for finishing
Extra flaky salt & cracked pepper, to taste
Directions
Prepare the venison
1
Wrap the venison loin tightly in plastic wrap and place it in the freezer for 1 hour (this makes it easier to slice thinly).
Once chilled, use a sharp knife to slice the venison into paper-thin slices.
Arrange slices between parchment paper and gently press with a rolling pin or meat mallet to achieve even thinness.
Drizzle lightly with olive oil, and season with sea salt and pepper. Keep chilled until ready to assemble.
Make the crostini
2
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking tray.
Brush each slice with olive oil.
Bake for 8–10 minutes, flipping halfway, until golden and crisp.
Rub each warm crostini with the cut side of a garlic clove for flavor.
Assemble the bites
3
Place a slice of venison carpaccio on each crostini.
Add a small leaf of arugula.
Top with a parmesan shaving.
Drizzle sparingly with truffle oil.
Finish with a squeeze of lemon, a pinch of flaky salt, and cracked black pepper.
Serve
4
Arrange crostini elegantly on a platter.
Serve immediately for the freshest flavor and texture.
Chef’s Notes & Variations
5
Food safety tip: Always use fresh, high-quality venison from a trusted butcher when serving raw. Freeze briefly before slicing to ensure safety and ease of cutting.
Alternative bread: Use sourdough rounds or rye crisps for variation.
Extra garnish: Add microgreens or pickled shallots for extra finesse.
Wine pairing: Pairs beautifully with a full-bodied red wine like Syrah or Cabernet Sauvignon.
