[Homemade] Venison Backstrap, two ways: 1)butterflied and seared & 2) Carpaccio crusted with black pepperHairy_Ad4969 t1_j6p37xp wrote
Reply to comment by MrMcPersonality in [Homemade] Venison Backstrap, two ways: 1)butterflied and seared & 2) Carpaccio crusted with black pepper by MrMcPersonality
I used to eat beef carpaccio all the time when I was stationed in Europe. I've never seen it in the US and I've never tried making it myself. I would imagine that the same rules of thumb apply with venison... very fresh meat, frozen until firm, then sliced paper-thin. Dress it up with a little olive oil and lemon juice. Looks amazing, very nice presentation, I hope it tastes as good as it looks!
MrMcPersonality OP t1_j6p851q wrote
Nice! Yep, that is the trick! We have some "upper-crusty" restaurants in my area that serve it in the Kansas City area; that is one of the reasons I started doing it with my venison 😊
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