Carpaccio is an Italian dish typically featuring raw meat or fish, thinly sliced and served with a bright, acidic dressing. This version uses venison, which is lean, flavorful, and a perfect canvas for luxurious touches like white truffle oil, Parmesan shavings, and peppery greens. It’s elegant, quick to prepare, and ideal for a first course or appetizer platter.
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Wrap the trimmed venison tightly in plastic wrap and freeze for 30 minutes—this makes it easier to slice paper-thin.
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Using a very sharp knife, slice the venison as thinly as possible (1/8-inch or less).
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Lay slices between parchment or plastic wrap and gently pound with a meat mallet to flatten evenly.
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Lay flattened slices of venison in a single layer on a chilled serving plate, slightly overlapping.
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Season with a sprinkle of flaky sea salt and black pepper.
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Drizzle lightly with lemon juice and truffle oil.
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Scatter Parmesan shavings and microgreens or arugula over the top.
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Optional: Garnish with a few pink peppercorns or chopped toasted nuts for texture.
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Serve with grilled baguette slices, herbed flatbread, or crisp crackers
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Pair with a bold Barolo, Pinot Noir, or dry Champagne
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Always use high-quality, fresh venison—preferably from a trusted butcher or game supplier
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For even slicing, ask your butcher to prep the meat or use a mandoline
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Substitute with beef tenderloin, elk, or duck breast if venison is unavailable
Ingredients
Directions
-
Wrap the trimmed venison tightly in plastic wrap and freeze for 30 minutes—this makes it easier to slice paper-thin.
-
Using a very sharp knife, slice the venison as thinly as possible (1/8-inch or less).
-
Lay slices between parchment or plastic wrap and gently pound with a meat mallet to flatten evenly.
-
Lay flattened slices of venison in a single layer on a chilled serving plate, slightly overlapping.
-
Season with a sprinkle of flaky sea salt and black pepper.
-
Drizzle lightly with lemon juice and truffle oil.
-
Scatter Parmesan shavings and microgreens or arugula over the top.
-
Optional: Garnish with a few pink peppercorns or chopped toasted nuts for texture.
-
Serve with grilled baguette slices, herbed flatbread, or crisp crackers
-
Pair with a bold Barolo, Pinot Noir, or dry Champagne
-
Always use high-quality, fresh venison—preferably from a trusted butcher or game supplier
-
For even slicing, ask your butcher to prep the meat or use a mandoline
-
Substitute with beef tenderloin, elk, or duck breast if venison is unavailable