Carpaccio Di Capriolo, Rucola & Parmigiano Recipe
Venison Carpaccio, Arugula, Pesto, Shaved Parmesan, Lemon Citronette
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Ingredients
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Carpaccio
Method
Preparation
- 1
Slice the Venison
Freeze the venison loin for about 30 minutes to make slicing easier. Using a sharp knife, slice the venison as thinly as possible.
- 2
Assemble the Carpaccio
On a large serving plate, arrange the venison slices in a single layer, slightly overlapping each slice.
- 3
Add the Arugula
Scatter the arugula evenly over the venison slices.
- 4
Drizzle with Pesto and Lemon Citronette
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the citronette. Drizzle the pesto and the lemon citronette over the arugula and venison.
- 5
Finish with Shaved Parmesan
Top the dish with shaved Parmesan cheese. Serve immediately.
