Starting off the weekend

[JMcB]

With lunch

- Venison Carpaccio - w/ reduced balsamic





- Ribs on the smoker

Turkey in the brine -

Had the day off work

 

[TAFKAP]

Very nice.....I've been dreaming about carpaccio for the past 2 weeks. I'm getting pretty worn down with not having any deer to supply me with it.

Do you sear yours at all?

 

[JMcB]

If not for a two deer youth hunt, I would be in the same boat.
Was reading old threads earlier and came across a post of yours:
"Hell, thin slice it, pound it out, and squirt some lemon juice on it....doesn't get more simple than that. No cooking required. ;\)"

Inspired me
No searing this time, but I have seen an herb rolled, seared then thin sliced that looks good.

 

[Inkstainz]

Looks good

 

[TAFKAP]

Yep....carpaccio is one of the simplest of delicacies. Delicious.

 

[landman]

Ok guys
I see the one, but any other ways of making carpaccio?

 

[TAFKAP]

Carpaccio is freshly butchered, raw tenderloin or sirloin, lightly marinated, seasoned and chilled. There are many variations on how to achieve that, but there's only one way of doing it......

slice it thin, pound it thinner, dress it, chill it, and eat.

 

[JMcB]

I see the one, but any other ways of making carpaccio?

Roll the tenderloin in an herb mixture of your choice. Sear all sides w/ butter in a hot skillet. Place in refrig till cool then freezer for 4 hrs. When removed from freezer, it will be easier to slice paper thin while meat is still somewhat frozen. Dress ever how you like.

 

[JMcB]

Carpaccio, tartare or what ever, can't say I would try these recipes if I didn't butcher my own deer.

Meat slicer in on the X-Mas list. Can't believe I've gone so long w/ out one.

 

[BamaProud]

Looks great!