Thread: Venison Carpaccio

Thought I would toss a couple of my favourites out here.

I have traditionally used Eland, kudu, oryx etc but it works just as well with the local game.

Slice fillet or sirloin as finely as possible. Place between 2 pieces of cling-wrap, flatten with your hand (ala karate chop or ball of your hand). Spread out on a platter, sprinkle liberally with balsamic, olive oil, lemon juice and season with plenty salt and pepper. Cover with shaved parmesan, rocket leaves and capers.*

Its a great starter.

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