Elk Carpaccio Salad

In Carnivores Kitchen by Chef John McGannon, WildEats.comLeave a Comment

Chef John McGannon, wildeats.com
The lean rich nature of elk and other types of venison is a great application for this dish. Some folks might be concerned about eating raw meat. Trichinellosis, also called trichinosis is a parasite that is found in meat eating or omnivore animals, such as bears, cougars, fox, coyote or wild boar, not grazer’s like deer and elk. Freezing meat can destroy the larvae from other worms, such as tapeworm. So, like all other applications, use common sense. Inspect your meat and only harvest healthy looking animals.

This is a great tasty way to enjoy your harvests. It represents a light, versatile, flavorful culinary application that truly represents a Carnivore’s Kitchen. I think you just might be surprised. Give it a try.

Lemon Olive Oil dressing
1 tbsp Dijon mustard
1 tbsp fine shallots
1 tsp fresh minced garlic
4 oz. fresh lemon juice
12 oz. extra virgin olive oil
salt and pepper to taste

Place the garlic, shallots and mustard in a mixing bowl or food processor. Measure out the liquid and mix. In a slow steady stream pour the juice and oil into the mustard mix, while whisking to incorporate. Adjust the seasoning and hold for plating.

ELK Carpaccio
8-10 paper-thin slices of elk sirloin, backstrap or filet, all silver skin removed. Frozen (can also use other wild game, such as deer, moose etc)
several drops of truffle oil
6-8 shavings of Regianno Parmesan cheese
course sea salt
freshly ground black pepper
shaved red onion slivers
micro greens
4-6 toasted or grilled crusty bread sliced into bit sized pieces
Assorted fresh herbs like basil, chives, thyme, oregano etc

Optional – pre rub your meat with your favorite dry rub, like our WildEats Juniperberry & Peppercorn Steak Rub or your personal favorite. When you remove the meat from the freezer, take it out of its packaging, generously rub the meat with the rub. Rewrap it and place it back into the refrigerator to slowly defrost. The meat will slice best if cut when still partially frozen.

Arrange the slices of meat in a circle around the plate, this can be done in advance, covered with clear wrap and placed in the refrigerator until ready to serve. When ready to serve, drizzle with the Lemon Olive Oil dressing, sprinkle with the sea salt, grind the pepper, place the shaved parmesan cheese and herbs on top of the meat. Splash the meat with the truffle oil. Then lightly dress the greens with the dressing and place a good amount in the middle of the sliced meat. Serve with warm crusty bread or croustini’s.

This dish has been served in high-end restaurants since the 1950’s with plain boring beef, imagine the flavor upgrade you can give to your dinner guests by replace “boring” with “full flavor”!

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