K
Kat
Guest
You know I love good food! This is for anyone who's bored with the same old venison recipes and wants to try something completly different from the ole crockpot/cream of something soup snoozer. I adapted it from a recipe of Jamie Oliver’s. The mixture of flavors is outstanding! This has easily become one of my favorites. Unlike traditional carpaccio which is served raw, in this version the meat is seared. It's very easy and could be served in the finest restaurants anywhere.
Warning: if you are squeamish about rare meat, then this probably isn’t for you. If you love it, you will be in heaven.
I like to use a whole venison eye of round for this, as the slices are nice and bite sized, or you can use backstrap. Important – use only fresh cilantro and ginger, NOT dried.
Seared Encrusted Carpaccio of Venison
1 tablespoon ground coriander
1 handful fresh rosemary, finely chopped or a couple teaspoons dried rosemary, crumbled
Salt and freshly ground black pepper
Light sprinkling dried oregano
1 piece of venison backstrap or eye of round, size to fit number of servings (1 eye of round serves 2)
About 1 tablespoon fresh ginger, peeled and finely diced
1 fresh jalapeno, seeded and finely diced
Small handful fresh cilantro, finely diced
Cold pressed Sesame oil
Soy sauce, to taste
Juice of 1 or 2 limes
Mix the coriander, chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the venison over this, making sure the meat is completely covered with the coating. In a very hot, DRY cast iron pan (do not oil the pan,) sear the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible (the inside should be raw to rare) and lay the sliced meat on a large plate. Gather the diced ginger. Flick these randomly over the sliced meat along with the jalapeno and cilantro so each piece has some. Drizzle with a very small amount of sesame oil, some soy sauce (not too much) and freshly squeezed lime juice.
Serve with a salad and vegetables dressed with lots of real butter.
Enjoy!
Note: This may be too sophisticated for children’s taste buds. Take 'em to Grandmas and open a nice bottle of wine.
Warning: if you are squeamish about rare meat, then this probably isn’t for you. If you love it, you will be in heaven.
I like to use a whole venison eye of round for this, as the slices are nice and bite sized, or you can use backstrap. Important – use only fresh cilantro and ginger, NOT dried.
Seared Encrusted Carpaccio of Venison
1 tablespoon ground coriander
1 handful fresh rosemary, finely chopped or a couple teaspoons dried rosemary, crumbled
Salt and freshly ground black pepper
Light sprinkling dried oregano
1 piece of venison backstrap or eye of round, size to fit number of servings (1 eye of round serves 2)
About 1 tablespoon fresh ginger, peeled and finely diced
1 fresh jalapeno, seeded and finely diced
Small handful fresh cilantro, finely diced
Cold pressed Sesame oil
Soy sauce, to taste
Juice of 1 or 2 limes
Mix the coriander, chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the venison over this, making sure the meat is completely covered with the coating. In a very hot, DRY cast iron pan (do not oil the pan,) sear the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible (the inside should be raw to rare) and lay the sliced meat on a large plate. Gather the diced ginger. Flick these randomly over the sliced meat along with the jalapeno and cilantro so each piece has some. Drizzle with a very small amount of sesame oil, some soy sauce (not too much) and freshly squeezed lime juice.
Serve with a salad and vegetables dressed with lots of real butter.
Enjoy!

Note: This may be too sophisticated for children’s taste buds. Take 'em to Grandmas and open a nice bottle of wine.