PARTNERS
Sika carpaccio
Ingredients
G 600 venison backstrap (Sika deer)
G 100 salt packed capers
G 120 shaved thin Parmesan cheese
G 80 dried porcini mushrooms
Salt to taste
Extra virgin olive oil to taste
Preparation
- Ground fine dried porcini mushrooms into a coarse powder.
- Season the backstrap liberally with salt and pepper, then dust with porcini mushrooms powder.
- Heat a wide, heavy-bottomed pan to high heat with a little cooking oil or fat (reserve the oil for serving). Quickly sear the backstrap, just long enough to add a little color, 15-20’’, on all sides.
- After searing, place the backstrap in the freezer for 20-40’. You want it almost frozen, to make it easier to slice thinly and pound.
- Remove the almost-frozen meat from the freezer and slice across the grain,1/3” thick. Place the slices on a cutting board. At this point, you can layer the slices between two pieces of plastic wrap if you choose – this reduces potential splatter and allows you to easily peel the meat up off the board without tearing it.
- Use a meat mallet to pound the slices as thin as possible (almost translucent) without completely tearing the meat apart. Gentle, steady motion is what you’re looking for here. Remember, the meat is already sliced thin, so there is no need to go full caveman at this point.
- Once the meat has been hammered out, transfer it to a large plate, then season with olive oil, salt, capers and slices of good Parmesan.
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Other
ChefWade Truong
Wine CouplingA.A. Spumante Rosè DOC
Other Info *528 Kcal *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
