FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister   ProfileProfile   Check PMsCheck PMs   Log inLog in 

Seared Encrusted Carpaccio of Venison

 
Post new topic   Reply to topic    Sage Creek Forums Index -> Recipes and Camp Cooking
View previous topic :: View next topic  
Author Message
UntouchableNess
4 point


Joined: 11 Jul 2008
Posts: 424
Location: Iowa

PostPosted: Tue Nov 24, 2009 11:41 am    Post subject: Seared Encrusted Carpaccio of Venison Reply with quote

The ingredient list may look a little too fancy, but donít 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 jalapeŮo). Since we donít have any cast iron skillets, Iíve 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!
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Sage Creek Forums Index -> Recipes and Camp Cooking All times are GMT - 7 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
You cannot attach files in this forum
You cannot download files in this forum



Elveron phpBB theme/template by Ulf Frisk and Michael Schaeffer
Copyright © Ulf Frisk, Michael Schaeffer 2004



Forum run by

Sage Creek Forum Ram Picture


Click Here to Visit! image linking to 100 Top Hunting Sites Big Game Hunting Top 100




Powered by phpBB © 2001, 2002 phpBB Group

Sage Creek Forum Ram Picture

CURRENT MOON

Sage Creek Forum Ram Picture

Sage Creek Forum Ram Picture

Outdoorsmans
Wilderness Athlete

Outback Outdoors Semi Live Western Hunting Show Free at www.outbackoutdoors.net
Retrieve health

Track Me 360.com
Under Armour

Badlands
Badlands


Sage Creek Forum Ram Picture