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Venison Carpaccio with Truffle Oil

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
Prepare the Venison
1

  1. Wrap the trimmed venison tightly in plastic wrap and freeze for 30 minutes—this makes it easier to slice paper-thin.

  2. Using a very sharp knife, slice the venison as thinly as possible (1/8-inch or less).

  3. Lay slices between parchment or plastic wrap and gently pound with a meat mallet to flatten evenly.

Arrange the Plate
2

  1. Lay flattened slices of venison in a single layer on a chilled serving plate, slightly overlapping.

  2. Season with a sprinkle of flaky sea salt and black pepper.

Dress & Garnish
3

  1. Drizzle lightly with lemon juice and truffle oil.

  2. Scatter Parmesan shavings and microgreens or arugula over the top.

  3. 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