If you're looking for a raw steak dish that is simple, refined, and flavorful, look no further than venison carpaccio with arugula.
This classic Italian-inspired raw steak dish takes a unique twist by using venison, a game meat known for its deep, earthy flavors and lean texture. Whether you’re an adventurous gastronome or a deer hunter simply looking to prepare something for a special dinner party or romantic date night, carpaccio offers a sophisticated way to enjoy a raw meat dish that will impress your palate and your guests.
I created this venison carpaccio recipe because the idea of taking a primal piece of raw meat from an animal I hunted, pounding it thin by hand, and slapping it onto a plate to share with other humans was just so fascinating. I've ordered carpaccio at fine dining restaurants in a few different places around the world, and I've always loved it! So why not make it at home using some venison backstrap or tenderloin.
What Is Carpaccio? Understanding the Quintessential Raw Steak Dish
Carpaccio, a renowned raw meat dish originating in Venice, Italy, is traditionally made with thinly sliced raw beef. It is typically served with a drizzle of olive oil, lemon juice, capers, and shavings of Parmesan cheese. However, I'm here to try and prove that carpaccio should not be limited to just beef. This deer carpaccio recipe is my attempt at an innovative take on this beloved dish, celebrating the rich and robust flavors of deer meat.
History of Carpaccio Before TikTok
Most food historians agree that carpaccio was invented in 1950 by Giuseppe Cipriani, the founder of Harry’s Bar in Venice. I was in Venice with my wife about 10 years ago, but we skipped eating at the tourist trap of Harry's Bar, so I'm not able to tell you how amazing their carpaccio is. But I did have carpaccio at a few different places in Italy on that same trip, and all of the different versions were delicious.
The origin story of carpaccio goes that a doctor ordered the countess Amalia Nani Mocenigo, a regular customer of Harry's Bar, to eat a strict diet of raw meat. I'd really like to know if the doctor's claims to the Venetian countess were the same as those we see for the carnivore diet on TikTok. Either way, I doubt this venison carpaccio recipe will solve all of your problems when it comes to weight loss, mood issues, and blood sugar regulation, among all your other health issues. But it is delicious!
Back to the History of Carpaccio
Giuseppe Cipriani, like most of us who have run restaurants, attempted to do all he could to please one of his most loyal patrons. He presented the countess with a dish of thinly sliced beef tenderloin garnished with a bit of mayonnaise mixed with mustard and Worcestershire sauce - a dip that some of us probably attempted to make at 2:00 a.m. back in our early 20's. At that time in Venice, everyone was talking about the exhibit of Vittore Carpaccio (an Italian painter of the Venetian school, who studied under Bellini). Carpaccio's use of bold color differentiated him from other Italian Renaissance artists. The colors in Cipriani's raw meat dish reminded him of the characteristic yellows and reds in Carpaccio's paintings, so he named the new dish born of his creative imagination “carpaccio.”
Why Venison Makes The Perfect Raw Steak Dish
Sourced from deer, elk, caribou, moose, or pronghorn antelope, venison has a natural, earthy taste, making it a perfect choice for carpaccio. Unlike beef, which can sometimes be marbled with fat, venison's leanness brings a pure, intense flavor to the dish. This makes venison carpaccio an excellent choice for those who appreciate the distinctive taste, or "gamey" flavor of wild game.
Moreover, venison is an environmentally friendly protein option. Wild deer are sustainably hunted, and choosing venison supports responsible hunting practices and reduces reliance on industrial meat production. So, when you make venison carpaccio, you're not just making a gourmet dish - you're making a sustainable choice.
Selecting The Right Cut For Venison Carpaccio
The key to an outstanding venison carpaccio lies in choosing the right cut of meat. The best choice is the tenderloin or loin (backstrap), known for their tenderness. These cuts are ideal for slicing thinly, allowing you to achieve the delicate, melt-in-your-mouth quality that defines a perfect carpaccio. Freshness is paramount when selecting your venison; look for meat with a deep, rich color and minimal scent. If you're not sourcing venison directly from a hunt, make sure to buy from a reputable butcher who can provide high-quality, ethically sourced game.
If you live in my state of North Dakota and you are not a deer hunter, the only place I know of to find store-bought venison is Natural Grocers in Fargo.
Eating Raw Venison
1. If you’ve gut-shot your deer, I recommend you do NOT make it into any dishes with raw meat like tartare or carpaccio or koi soi. Raw meat may contain E. coli that can cause food poisoning, and E. coli mostly lives in the digestive tract. If you make a bad shot on a deer and break that tract and make a mess of the inside of your deer, you better cook it well.
2. Always freeze your venison for at least 48 hours at or below 0 degrees Fahrenheit before making a raw meat dish. Freezing prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
3. The bacteria that commonly cause food poisoning grow rapidly when the meat is unrefrigerated. It is important to keep raw meat refrigerated (below 40 degrees Fahrenheit) until you are ready to prepare and serve. Work quickly and keep the venison in the refrigerator when you are not slicing or working with it.
How To Make Carpaccio At Home
If you're feeling adventurous and want to try your hand at a raw steak dish like carpaccio at home, it's easier than you might think.
1. Gather all of your ingredients.
2. Place the venison on a large plate or cutting board and use a brush to slather the tenderloin with the mustard.
3. Grind whole peppercorns and spread them on the plate or cutting board. Roll the mustard-covered venison in the freshly cracked pepper to coat the exterior.
4. In a cast iron skillet over medium high heat, add 1 Tablespoon of the olive oil and the butter. Add venison and sear for 1 minute, then flip over and sear the other side for 1 minute. Remove and let rest on a cutting board for about 15 minutes.
5. Wrap the venison in plastic wrap and place in the freezer for 2 hours.
6. After 2 hours, unwrap the venison and using a sharp knife, thinly slice the meat into ⅛ to ¼-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. If you are not going to serve it right away, cover and place in the refrigerator.
7. When ready to serve, divide raw meat slices among four chilled plates, overlapping the meat slices slightly. Sprinkle the meat with some kosher salt and freshly ground black pepper. Garnish each plate with 1 teaspoon capers, 1 Tablespoon Parmesan shavings, 2 Tablespoons baby arugula, and a drizzle of olive oil. Add a squeeze of fresh lemon just before eating. If you do it too soon, the acidity of the lemon juice will discolor the meat.
Why Use Baby Arugula With Venison Carpaccio
You may have noticed I used baby arugula microgreens to garnish this venison carpaccio. That's because I am a big proponent of shopping local and helping promote great products made right here in North Dakota. And that is why I love using Legendary Greens, a Pride of Dakota product. My friends, John and Rebecca Adam, run a family business based out of Mandan, North Dakota. They grow high quality microgreens that are wonderful to use with many of my wild game and fish dishes. I used their Baby Arugula Microgreens to top this venison carpaccio I made for my wife for our date night.
I much prefer using baby arugula because it's nice and mild compared to the mature arugula leaves. Legendary Greens Baby Arugula Microgreens have a subtly sweet, peppery, and earthy flavor that pairs perfectly with the venison.
Find out more about how you can support North Dakota businesses by visiting the Pride of Dakota website.
If you don't have access to baby arugula, feel free to use arugula available at your local grocery store.
More Great Venison Steak Recipes
- Deer Steak Frites
- Venison Steak Caesar Salad
- Cast Iron Venison Steak Recipe
- Grilled Venison Steak with Bernaise Sauce
- Grilled Venison Eye of Round with Caprese Salad
- Deer Backstrap and Potato Stacks
- Deer Steak and Mushroom Crostini
- Venison Steak and Mushroom Galette Recipe
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Venison Carpaccio with Arugula
Ingredients
- 8 ounces venison backstrap or tenderloin
- 1 Tablespoon stone ground mustard
- fresh ground black pepper
- 2 Tablespoons olive oil, divided
- 1 Tablespoon butter
- ¼ teaspoon kosher salt
- 4 teaspoons capers
- ¼ cup shaved Parmesan
- ½ cup baby arugula (or arugula at your local grocery store)
- ½ lemon
Instructions
- Gather your ingredients.
- Place the venison on a large plate or cutting board and use a brush to slather the tenderloin with the mustard.
- Grind whole peppercorns and spread them on the plate or cutting board. Roll the mustard-covered venison in the freshly cracked pepper to coat the exterior.
- In a cast iron skillet over medium high heat, add 1 Tablespoon of the olive oil and the butter. Add venison and sear for 1 minute, then flip over and sear the other side for 1 minute. Remove and let rest on a cutting board for about 15 minutes.
- Wrap the venison in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the venison and using a sharp knife, thinly slice the meat into ⅛ to ¼-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. If you are not going to serve it right away, cover and place in the refrigerator.
- When ready to serve, divide raw meat slices among four chilled plates, overlapping the meat slices slightly. Sprinkle the meat with some kosher salt and freshly ground black pepper. Garnish each plate with 1 teaspoon capers, 1 Tablespoon Parmesan shavings, 2 Tablespoons baby arugula, and a drizzle of olive oil. Add a squeeze of fresh lemon just before eating. If you do it too soon, the acidity of the lemon juice will discolor the meat.
Mark says
Beautiful dish! I can't wait to try this one
Lance J Samardge says
This is a fantastic recipe. I used a rolling pins to flatten out the venison instead of pounding it flat. I found better consistency with making it paper thin. I also went heavier on the capers and served with toasted slices of baguette. Rave reviews! Thanks for the recipe!
Jeff Benda says
Thanks Lance! So glad you liked it!