Venison Carpaccio with Parmesan and Truffle Oil

Venison Carpaccio is an elegant, melt-in-your-mouth appetizer that highlights the delicate, lean flavors of raw venison. This dish is served thinly sliced, drizzled with luxurious truffle oil, and topped with Parmesan shavings, microgreens, and freshly cracked black pepper. It’s perfect for fine dining, wine pairings, and special occasions.

For the Carpaccio

8 oz (225g) venison loin, trimmed of silver skin

1 tbsp extra virgin olive oil

½ tsp flaky sea salt

½ tsp freshly cracked black pepper

1 tsp lemon juice

½ tsp Dijon mustard (optional, for extra depth)

For the Garnish

2 tbsp Parmesan cheese, shaved

1 tbsp truffle oil

1 tsp capers, finely chopped (optional)

1 tbsp microgreens or arugula

1 tsp pine nuts, lightly toasted (optional)

Fresh thyme leaves (for extra aroma)

Extra truffle oil for finishing

For Serving

Toasted baguette slices or crostini

Lemon wedges

Prepare the Venison

Freeze the venison for 30-45 minutes to firm up the meat, making it easier to slice.
Using a sharp knife, slice the venison into ultra-thin pieces (as thin as possible).
Place each slice between two sheets of plastic wrap and gently pound with a mallet or rolling pin until paper-thin.

Arrange the Carpaccio

Drizzle a small amount of olive oil and lemon juice onto a serving plate.
Arrange the venison slices in a circular pattern, slightly overlapping each other.
Brush lightly with extra olive oil and a touch of Dijon mustard for added depth.

Garnish and Serve

Sprinkle with flaky sea salt and freshly cracked black pepper.
Top with Parmesan shavings, capers, and microgreens.
Drizzle with truffle oil to enhance the earthy richness.
Finish with toasted pine nuts and fresh thyme leaves (if using).
Serve immediately with toasted baguette slices and lemon wedges.

Pro Tips

For the best flavor: Let the carpaccio sit at room temperature for 5-10 minutes before serving to allow the flavors to develop.
For extra umami: Add thinly shaved black truffle or a few drops of aged balsamic glaze.
For a smoky touch: Lightly sear the edges of the venison before slicing.

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Venison Carpaccio with Parmesan and Truffle Oil