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Venison Carpaccio with Juniper & Truffle Oil
DifficultyBeginner
Paper-thin slices of venison loin lightly cured and served raw, dressed with crushed juniper, a drizzle of truffle oil, microgreens, and shaved Parmesan. Earthy, aromatic, and luxurious.
1tbsplemon juice or red wine vinegar (optional for light curing)
For Garnish
A few drops of white or black truffle oil
Shaved Parmesan or Pecorino (optional)
Microgreens or arugula
Pickled shallots or caper berries (optional)
Crusty bread or crostini, for serving
Prepare the Venison
1
Pat the venison dry. Wrap tightly in cling film and place in the freezer for 15–20 minutes to firm up — this makes it easier to slice very thinly.
While chilling, crush the juniper berries in a mortar & pestle or with the back of a knife.
Slice & Lightly Cure
2
Remove the venison and slice as thinly as possible (use a sharp knife or meat slicer).
Optional step: Lay slices on a plate and drizzle with lemon juice or vinegar, a little olive oil, and crushed juniper. Cover and chill for 30–60 minutes to lightly cure.
Plate the Carpaccio
3
Arrange the thin slices in a circular pattern on chilled plates.
Drizzle lightly with olive oil and a few drops of truffle oil (don’t overdo it).
Season with flaky salt and fresh black pepper.
Garnish with microgreens, shaved Parmesan, and optional pickled shallots or capers.
Serve
4
Serve immediately with crostini or thin slices of toasted sourdough.
Optional: drizzle with extra truffle oil tableside for drama.
Variations
5
Replace truffle oil with black garlic oil or hazelnut oil for a different note.
Add a touch of horseradish crème fraîche or beetroot purée underneath the slices.
Try with elk or beef tenderloin if venison is unavailable.
1tbsplemon juice or red wine vinegar (optional for light curing)
For Garnish
A few drops of white or black truffle oil
Shaved Parmesan or Pecorino (optional)
Microgreens or arugula
Pickled shallots or caper berries (optional)
Crusty bread or crostini, for serving
Directions
Prepare the Venison
1
Pat the venison dry. Wrap tightly in cling film and place in the freezer for 15–20 minutes to firm up — this makes it easier to slice very thinly.
While chilling, crush the juniper berries in a mortar & pestle or with the back of a knife.
Slice & Lightly Cure
2
Remove the venison and slice as thinly as possible (use a sharp knife or meat slicer).
Optional step: Lay slices on a plate and drizzle with lemon juice or vinegar, a little olive oil, and crushed juniper. Cover and chill for 30–60 minutes to lightly cure.
Plate the Carpaccio
3
Arrange the thin slices in a circular pattern on chilled plates.
Drizzle lightly with olive oil and a few drops of truffle oil (don’t overdo it).
Season with flaky salt and fresh black pepper.
Garnish with microgreens, shaved Parmesan, and optional pickled shallots or capers.
Serve
4
Serve immediately with crostini or thin slices of toasted sourdough.
Optional: drizzle with extra truffle oil tableside for drama.
Variations
5
Replace truffle oil with black garlic oil or hazelnut oil for a different note.
Add a touch of horseradish crème fraîche or beetroot purée underneath the slices.
Try with elk or beef tenderloin if venison is unavailable.
