Elk Carpaccio
Description
Perfect for the table and with drinks. Carpaccio is a type of cold appetizer made from raw or cured meat. Meat, poultry, or fish are all suitable for it. To make venison carpaccio, it is best to use fresh meat from a young animal. Tenderloin works excellently, as does meat from the thick edge—to make it more tender, you can lightly pound it through plastic wrap. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making venison carpaccio. Rinse the meat and thoroughly pat it dry with paper towels. Place the venison in the freezer for 2 hours to make it easier to slice.
- 2
Step 2
Cut the meat into thin slices and place in a bowl.
- 3
Step 3
Add minced garlic, dried savory, and chopped cilantro to the meat.
- 4
Step 4
Add soy sauce, balsamic vinegar, vegetable oil, and Tabasco to the meat, season with salt, and mix. Let the meat marinate for 10 minutes.
- 5
Step 5
Place the arugula on a plate, top with the carpaccio, and serve immediately.
- 6
Step 6
Ready. Serve with herbs.