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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 3 minsTotal Time 30 minsFor the Carpaccio
8 oz venison loin or backstrap, trimmed
Flaky sea salt and fresh cracked black pepper, to taste
1 tbsp good-quality white truffle oil
1 tbsp lemon juice or white balsamic
¼ cup shaved Parmesan or Pecorino
1 cup arugula or microgreens
Olive oil, for drizzling
Optional: crushed pink peppercorns or toasted hazelnuts
Prepare the Venison
1
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.
Arrange the Plate
2
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 .
Dress & Garnish
3
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.
Serving Suggestions
4
Serve with grilled baguette slices , herbed flatbread , or crisp crackers
Pair with a bold Barolo , Pinot Noir , or dry Champagne
Tips & Variations
5
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
Ingredients For the Carpaccio
8 oz venison loin or backstrap, trimmed
Flaky sea salt and fresh cracked black pepper, to taste
1 tbsp good-quality white truffle oil
1 tbsp lemon juice or white balsamic
¼ cup shaved Parmesan or Pecorino
1 cup arugula or microgreens
Olive oil, for drizzling
Optional: crushed pink peppercorns or toasted hazelnuts
Directions Prepare the Venison
1
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.
Arrange the Plate
2
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 .
Dress & Garnish
3
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.
Serving Suggestions
4
Serve with grilled baguette slices , herbed flatbread , or crisp crackers
Pair with a bold Barolo , Pinot Noir , or dry Champagne
Tips & Variations
5
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
Venison Carpaccio with Truffle Oil
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