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Venison Carpaccio with Mustard Sauce


venison carpaccio

Serves: 4

Preparation Time: 25 Minutes



cup olive oil



cloves garlic, halved



lb. venison eye of round, well trimmed



cup Dijon mustard



tablespoons mayonnaise



tablespoons Horseradish Cream Sauce*



tablespoon drained and rinsed capers


Freshly ground pepper

Combine oil and garlic halves in small glass bowl. Let sit while preparing the venison.
To ensure top flavor, remove all fat, tallow and connective tissue from the venison. Place meat in small baking pan and place in the freezer to firm up. Do not freeze the meat through; it should feel "crunchy" but still yielding when pierced with a knife.

When venison is firm, slice paper-thin with electric meat slicer.** It is very important to slice the venison as thin as possible. Fan the slices on a cold platter.

Remove garlic halves from oil. Whisk mustard into oil until completely combined. Add mayonnaise and whisk until smooth. Drizzle the mustard sauce over the venison. Alternate patterns with the horseradish sauce. Garnish with capers and freshly ground black pepper.

**An electric meat slicer is similar to the ones used in delis, in which the meat is fed into a spinning blade. Look for one labeled "for home use."

Note: Carpaccio slices may also be cut into strips and wrapped around breadsticks, as shown in photo. Serve sauces on the side.

*Horseradish Cream Sauce

Yield: 1 cup

Prep Time: 10 minutes

Chilling Time: 1 hour or longer

This makes a great dipping sauce for fondue, and also works well as a side for roasts or steaks.

1 cup heavy cream
2 scallions, minced
2 tablespoons fresh grated horseradish
1/4 teaspoon paprika
1/8 teaspoon salt

In large bowl, whip cream until soft peaks form. Stir in scallions, horseradish, paprika and salt. Transfer to glass bowl and chill for 1 hour or longer to allow flavors to blend before serving.