ITALY MEETS AFRICA: A DISH OF CARPACCIO – BILTONG DUST INFUSED VENISON CARPACCIO WITH A STRAWBERRY & ROCKET SALAD

Carpaccio is a dish of raw meat or fish such as beef, venison, salmon or tuna thinly sliced and served as an appetiser. It was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and named after Venetian painter Vittore Carpaccio who was famous for using red and white tones in his paintings.

The dish is often served with lemon, olive oil, and white truffle or Parmesan cheese, salt and ground black pepper. Here, Chef Peter Ayub, creates a South African masterpiece inspired by an Italian maestro! Bravissimo!

Biltong Dust infused Venison Carpaccio with a Strawberry & Rocket Salad

Ingredients:

500g Venison loin
Punnet of fresh Strawberries
Rocket Leaves
Good Quality Shop bought Mayonnaise (such as Hellman’s)
Good quality Balsamic Vinegar
Extra Virgin Olive oil
2 tablespoons of Oryx Smoked Salt
1 teaspoon of Oryx Black Pepper
150g of Beef Biltong Dust (available at most South African shops – ask and they will be sure to help!)

Method:

Remove all sinew from the venison loin
Crush the Oryx Smoked Salt, Oryx Black Pepper and mix with the Biltong Dust
Roll the venison loin in this mixture – make sure the loin is well coated
Wrap tightly with plastic wrap and freeze, so that the meat can retain a round shape when sliced.
Slice with a gravity slicer. (If you do not have a gravity slicer, partially freeze the meat and slice with a VERY sharp knife.)
Arrange the venison loin on a plate.
Quarter your strawberries (Remove tops)
Season the strawberries with some Oryx Black Pepper
To make the balsamic mayonnaise, mix 100ml of mayonnaise with 1 teaspoon of balsamic vinegar
Place your rocket leaves and strawberries on top of your slices of venison carpaccio
Drizzle with the Balsamic Mayo and Extra Virgin Olive Oil
Season each plate with Oryx Smoked Salt as you serve

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