How to Make Mule Deer Carpaccio
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If every animal in the world eats their meat without cooking it then why do people mostly believe cooking is a must? Don’t get me wrong, I love a smoked brisket or a perfectly cooked steak but there is nothing better than eating fresh meat raw just as nature intended. You definitely want to make sure that your animal wasn’t sick by checking the body, eyes and mouth. Also, that you did your best in keeping the animal clean while field dressing and cooling it quickly. When in doubt cook the meat. Let’s be honest, not taking the proper precautions can get you sick, we’re human after all.
Carpaccio is one of my favorite dishes of all time. It’s an Italian dish of beef tenderloin sliced paper-thin with a deli slicer and served raw. I’ve never seen a recipe of carpaccio done with mule deer, and seeing as how it’s my favorite meat, there is no way it could be bad. My adaptation to this recipe can be done in any home. If you can’t get it deli slicer, thin it with a knife, don’t worry, you can pound it after, and it comes out great.
I harvested this mule deer on a DIY, public land, archery hunt.
***Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness***
Serves: 4
Time to Make: 90 minutes
Also Make With: Whitetail, Moose, Elk
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How to Make Mule Deer Carpaccio
4
servings1
hour30
minutesKeep the screen of your device on
Ingredients
1 (about 8oz) Deer Tenderloin, Cleaned
1 cup Arugula
Capers
Parmesan
Cheese
Salt
Pepper
Sauce:
1 cup Arugula
1/2 lemon, juiced
1 oz olive oil
1 1/2 Tb Dijon mustard
3 Tbsp Parmesan
Pinch grated
salt
Pinch pepper
1 Tbsp capers
Preparation
- Trim off all the silver skin from the tenderloin. Pat dry with paper towels and place it in the freezer for an hour, so it’s easier to cut.
- With a sharp knife, cut the tenderloin into round slices as thin as possible. Place a piece of plastic wrap on a cutting board and arrange the slices about 1/2”- 1” apart. Lay them out about the size of the plate you will be putting the carpaccio on.
- Place another piece of plastic wrap on top of the meat. Using a meat mallet (or the bottom of a small pan), gently pound the meat until it’s very thin and translucent.
- Gently take the top piece of plastic off. Lay your plate on the meat upside down. Carefully slide your hand under the plate and plastic and flip the whole thing over so the meat is lying nice and flat on the plate. Place it in the fridge while you make the sauce.
- Put 1 cup of arugula, lemon juice, olive oil, Dijon mustard, Parmesan, salt and pepper in a blender and blend until smooth.
- Carefully remove the plastic from the top carpaccio and make sure the meat covers the whole plate.
- Place 1 cup of arugula in the center of the plate. Drizzle about 2 tablespoons of the sauce over the plate and reserve the rest for dipping. Sprinkle capers, Parmesan, salt and pepper over the pate to garnish.
- Finish it with a little bit of olive oil. Enjoy immediately with a baguette or crackers.
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