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...
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Cooking tools:
- Chef's knife
- Cutting board
- Plastic wrap
- Freezer
- Baking sheet
- Oven
- Pepper mill
- Peeler
- Whisk
- Mixing bowl
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 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)
- 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
- Toasted baguette slices or crostini
- Lemon wedges
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