Venison Carpaccio

[Mike of the Mountain]

Another gastronomic delight! The recipe was very good, but I will cut back on the salt next time. The doe gave herself up for our enjoyment. I’ll have this dialed in for Christmas!

[Tennessee Dave]

I love venison, but that's way too rare for me.

[Andy]

Did you sear the outside Mike? I have not done carpaccio with venison but have with beef sliced on a meat slicer. Parmesan, capers, EVOO, aceto balsamico and arugula on top. Looks very good!

[6pt-Sika]

Alright I googled this and again if I understood what I read this also uses uncooked venison correct ?

[Mike of the Mountain]

Originally Posted by Andrew Sacco

Did you sear the outside Mike? I have not done carpaccio with venison but have with beef sliced on a meat slicer. Parmesan, capers, EVOO, aceto balsamico and arugula on top. Looks very good!

Quick sear in olive oil followed by a smoke on the Traeger for 15 minutes to 1/2 hour.

[Mike of the Mountain]

Originally Posted by CraigThompson

Alright I googled this and again if I understood what I read this also uses uncooked venison correct ?

Yes. Lightly seared then smoked.

[Mike of the Mountain]

Originally Posted by David Livesay

I love venison, but that's way too rare for me.

Just like my steak, it better be bloody!!

[Phil Yearout]

Sorry; God created fire so I wouldn’t have to eat stuff like that

[Andy]

Man screws up fish and meat by applying fire indiscriminately. Don’t knock it till you tried it. I’ve watched men say they won’t eat raw meat hammer a plate of carpaccio like they were going to the electric chair.

[Big D]

I want my meat cooked just enough that a good vet can't bring it back