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Venison Carpaccio

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

Preparation steps

Step 1/4

Freeze venison fillet for 2-3 hours.

Step 2/4

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

Step 3/4

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.

Step 4/4

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.