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If you're bored with the old standbys...

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!
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Note: This may be too sophisticated for children’s taste buds. Take 'em to Grandmas and open a nice bottle of wine.
 
Thanks Kat! Based on some of your previous recipes I am going to give this one a try tonight. I'm sure it will turn out great.
 
I don't even know what half of that stuff is, let alone be able to find it at the store.
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Sure do love my ole crockpot/cream of mushroom soup snoozer stuff!
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Kat, your going to make someone a good wife someday!
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I'm thinking I'm going to try to work in some Wasabi Butter Sauce somehow.
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Wasabi Butter sauce
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
1 cup chopped cilantro leaves


Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
 
Way to ritzy for my palate.
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Pan of hot grease, loins rolled in flour 5 min. per side and WHALA'! Served with some Busch Light "Born on date" checked of course... fried taters and if I feel like splurging I'll swing by K.F.C for a big tub of coleslaw!
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All kidding aside Kat, it sounds yummy, but I know I would screw it up.
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It's so easy and it looks impressive as he11, it makes me laugh that someone in Manhattan would probably pay $60.00 for a plate of this.

JNR, I make a version of your wasabi sauce, it's killer on seared Ahi. Try ommiting the soy sauce and put it in mashed potatoes.
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Gotta go watch Iron Chef now.
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Kat,
Yeah, your Carpaccio reminded me of Ahi and I had to somehow bring the wasabi over. I think I'll go with your mashed tater idea.
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Tried it last night and it turned out great though I probably didn't use the right sesame oil. What is "cold pressed" sesame oil and where do you find it? Also, used about teaspoon each of the salt and pepper. Is that about right? I guess I am kind of anal and work best with specific amounts.

Thanks for the sharing.
 
I’m glad you liked it.
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About the salt and pepper, I guess it just depends on the size and your personal tastes.

Cold pressed means unrefined. Much better for you. If there is a health food or gourmet store near you they should have it. It has a much lighter, delicate taste than toasted sesame oil, which might be a little overpowering here, but hey, I change recipes all the time to suit my tastes, so if you like it it’s all good. Peanut oil would probably be an ok substitute if you can’t find it.

The last time I made this I left the meat partly frozen, so the inside would stay really nice and rare.
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Making Thai food tonite. Red curry. Mmmmmmmmmmm...
 
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