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Off Topic TN Forums
Cooking Forum
Venison Carpaccio
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<blockquote data-quote="Shag" data-source="post: 5759532" data-attributes="member: 17275"><p>The carpaccio looked really interesting. I had some thick backstrap steaks I salted yesterday morning that had been chilling in the fridge under plastic wrap. </p><p></p><p>So I cut off about a third of one, pounded it paper thin in a zip lock bag with a cast iron skillet. Hit it with EVOO, black pepper, sea salt and lemon juice. Let it hang out a little bit. I will have to say…pretty dang good!!!</p><p></p><p>If this is my last post, y'all will know my cause of death. <img class="smilie smilie--emoji" loading="lazy" alt="🤣" title="Rolling on the floor laughing :rofl:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f923.png" data-shortname=":rofl:" /></p></blockquote><p></p>
[QUOTE="Shag, post: 5759532, member: 17275"] The carpaccio looked really interesting. I had some thick backstrap steaks I salted yesterday morning that had been chilling in the fridge under plastic wrap. So I cut off about a third of one, pounded it paper thin in a zip lock bag with a cast iron skillet. Hit it with EVOO, black pepper, sea salt and lemon juice. Let it hang out a little bit. I will have to say…pretty dang good!!! If this is my last post, y’all will know my cause of death. 🤣 [/QUOTE]
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