Bc Venison Striploin Carpaccio Recipe

Time15m

Serves4

Indulge in our BC Venison Striploin Carpaccio, featuring thinly sliced, tender venison from the pristine landscapes of British Columbia. This exquisite dish is elegantly drizzled with a fragrant truffle oil and adorned with shavings of aged Parmesan, fresh arugula, and a hint of zesty lemon, creating a delightful balance of flavors. Perfectly paired with a light drizzle of balsamic reduction, this carpaccio is a sophisticated starter that promises to elevate your dining experience.

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Ingredients

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Method

Preparation

Prepare the Venison

Wrap the venison striploin tightly in plastic wrap and place it in the freezer for about 1 hour. This will make it easier to slice thinly.

Slice the Venison

Once the venison is firm, remove it from the freezer. Using a sharp knife, slice the venison as thinly as possible. Lay the slices out on a large plate or platter.

Season the Carpaccio

Drizzle the olive oil and lemon juice over the sliced venison. Sprinkle with salt and black pepper to taste.

Add Toppings

Scatter the capers and arugula over the venison. Use a vegetable peeler to shave thin slices of Parmesan cheese on top.

Serve

Serve immediately as an appetizer or light meal, garnished with extra lemon wedges if desired.