Grilled venison carpaccio

You can prepare this dish on Grill 17, Forno or our Forno Gas grill

I love carpaccio and I make it as often as I can. This dish is from Harry’s Bar in Venice and it is usually prepared with raw beef tenderloin. When I prepare venison carpaccio, I like adding a thin frying crust according to the Japanese technique called tataki. For this recipe, I have prepared my carpaccio using the back fillet from a fallow deer. Obviously, you can also use other types of deer for your carpaccio.

I have spoken to quite a few people who are afraid of eating raw venison. However, venison – in this case deer – is cleaner and healthier than commercially produced meat. As long as the meat originates from a healthy animal, there is nothing to worry about.

Rub olive oil onto the meat and roll it in thyme leaves until the leaves cover the entire fillet. Season to taste with salt and pepper.

Place the meat on a very hot grill and fry it for 15-20 seconds on each side.

Let the meat rest for 10 minutes before slicing it. Whilst waiting, fry the pine nuts on a dry frying pan until they turn golden.

Cut the meat into slices of ½ cm (0.4 inch) and arrange them nicely on plates. Pour lemon juice onto the meat and season with salt and pepper.

Mix rocket with some olive oil in a bowl and place some on top of the meat on each plate. Use a potato peeler to grate Parmesan cheese onto the plates and finish off by pouring some good-quality olive oil onto the carpaccio.

Buon appetito.