Venison Carpaccio

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Venison Carpaccio
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
157
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories157 kcal(7 %)
Protein13.6 g(14 %)
Fat11.4 g(10 %)

Ingredients

for
4
Ingredients
200 grams Venison tenderloin
Arugula
40 grams Parmesan
sprinkle of lemon juice
8 teaspoons olive oil
course Sea salt
freshly ground pepper
How healthy are the main ingredients?
olive oilParmesanArugula

Preparation steps

1.

Freeze venison fillet for 2-3 hours.

2.

Rinse arugula, trim and pat dry with paper towels. Slice Parmesan into thin slices using a vegetable peeler.

3.

Slice venison fillet into thin slices. Place venison slices between two pieces of plastic wrap and gently roll with a rolling pin until slices are extremely thin.

4.

Arrange venison slices on a plate. Drizzle with lemon juice and olive oil and season with salt and pepper. Cover venison with arugula and Parmesan and serve.