Seared Encrusted Carpaccio of Venison

[UntouchableNess]

The ingredient list may look a little too fancy, but don’t let that scare you away from trying this!!!! I have tried this recipe a couple of times and even the boys like it (minus the jalapeño). Since we don’t have any cast iron skillets, I’ve used our non-stick cookware with some olive oil heated just below smoking. Roll the venison loin around to sear the outside evenly.

Seared Encrusted Carpaccio of Venison

1 tablespoon ground coriander
1 handful fresh rosemary, finely chopped or a couple teaspoons dried rosemary, crumbled
Salt and freshly ground black pepper
Light sprinkling dried oregano
1 piece of venison backstrap or eye of round, size to fit number of servings (1 eye of round serves 2)
About 1 tablespoon fresh ginger, peeled and finely diced
1 fresh jalapeno, seeded and finely diced
Small handful fresh cilantro, finely diced
Cold pressed Sesame oil
Soy sauce, to taste
Juice of 1 or 2 limes

Mix the coriander, chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the venison over this, making sure the meat is completely covered with the coating. In a very hot, DRY cast iron pan (do not oil the pan,) sear the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible (the inside should be raw to rare) and lay the sliced meat on a large plate. Gather the diced ginger. Flick these randomly over the sliced meat along with the jalapeno and cilantro so each piece has some. Drizzle with a very small amount of sesame oil, some soy sauce (not too much) and freshly squeezed lime juice.

Serve with a salad and vegetables dressed with lots of real butter.

Enjoy!