Venison Carpaccio* Recipe

Preparation Steps

1. 1

   Curing the Venison

   Rub the venison loin with salt and black pepper. Wrap tightly in plastic wrap and refrigerate for at least 24 hours.

2. 2

   Preparing Cured Egg

   Soft boil the eggs for 6 minutes. Place them in an ice bath to cool, then peel and set aside.

3. 3

   Macerating Blueberries

   In a small bowl, combine blueberries, 1 tablespoon of honey, and a pinch of salt. Let sit for 30 minutes.

4. 4

   Making Red Wine Reduction

   In a saucepan, combine red wine and remaining honey. Simmer over medium heat until reduced by half. Set aside to cool.

5. 5

   Preparing Crostini

   Slice the baguette into ¼ inch pieces. Brush with olive oil and grill until toasted on both sides. Set aside.

6. 6

   Grilling Frisée

   Drizzle frisée with olive oil, season with salt and pepper, and grill for a couple of minutes until slightly wilted.

7. 7

   Assembling the Dish

   Slice the cured venison thinly. Arrange on a plate, top with macerated blueberries, sliced cured egg, a drizzle of red wine reduction, grilled frisée, and serve with crostini.