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🍽️ Tender Venison Carpaccio with Arugula and Parmesan

125 kcal · 30 min · 4 servings

Tender Venison Carpaccio with Arugula and Parmesan Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the venison backstrap fillet in the freezer for 2 to 3 hours.
  2. 2. Thoroughly wash the arugula.
  3. 3. Dry the arugula well on kitchen paper.
  4. 4. Slice the Parmesan into thin shavings using a vegetable peeler.
  5. 5. Slice the slightly frozen venison backstrap fillet thinly using a meat slicer.
  6. 6. Place the meat slices on plastic wrap with some space between them.
  7. 7. Cover the meat slices with another layer of plastic wrap.
  8. 8. Gently roll over the meat slices with a rolling pin until they are very thin.
  9. 9. Arrange the thin meat slices on a plate.
  10. 10. Drizzle the meat with lemon juice.
  11. 11. Drizzle the meat with olive oil.
  12. 12. Season the carpaccio with salt and pepper.
  13. 13. Distribute the arugula over the meat.
  14. 14. Distribute the Parmesan shavings over the carpaccio.

Nutrition per serving