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Eduardo Garcia's Wild Carpaccio

Wild Carpaccio

byEduardo Garcia
Total 30 mins, includes cooling time
Active 30 mins
Makes 4 servings
For the Carpaccio
  • One 1/2-pound piece eye of round venison, elk, or bison, partially frozen
For the Dressing
  • 1 shallot, minced
  • 1 teaspoon whole-grain mustard
  • 2 anchovy fillets, finely chopped, or 1 tablespoon anchovy paste
  • 1/4 cup rice wine vinegar
  • 1 tablespoon raw honey
  • 1/4 teaspoon jalapeño seasoning, such as Montana Mex brand
  • 1 teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground coarse black pepper
  • 1/4 cup olive oil
To Serve
  • 1 cup mixed sprouts and greens such as baby arugula, mizuna, dandelion, and chive blossoms
  • Flake salt
    1. For the carpaccio: Working with a sharp knife, slice the eye of round across the grain as thinly as possible. On a large piece of parchment paper, arrange the slices in a single layer slightly smaller than the platter the carpaccio will be served on. The pieces can touch slightly but shouldn’t overlap. Place a piece of plastic wrap on top. Using a meat mallet or the flat bottom of a skillet, gently pound the meat to an even thickness. Remove the plastic and flip the pounded meat onto the serving platter. Press gently so the meat sticks to the platter. Carefully peel off the parchment.
    2. For the dressing: In a medium bowl, combine the shallot, mustard, anchovy, vinegar, honey, jalapeño seasoning, lemon zest, lemon juice, sea salt, and pepper. Whisk to combine. While whisking, drizzle in the olive oil until fully combined. Set aside.
    3. To serve: Sprinkle the sprouts and greens over the carpaccio on the platter and drizzle with the dressing. Sprinkle with flake salt before serving.