Reindeer Carpaccio with Goat Cheese and Arugula
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Reindeer Carpaccio with Goat Cheese and Arugula
Ingredients
- Goat cheese - 1.1 oz
- Honey - 0.4 oz
- Dijon Mustard - 0.5 oz
- Arugula - 0.4 oz
- Toasted Sesame - 0.2 oz
- Marinated cherries - 0.5 oz
- Serviceberries - 0.4 oz
- Paprika - 0.1 oz
- Olive Oil - 0 fl oz
- Venison - 2.8 oz
Step by Step guide
Step 1
Trim the venison fillet of membranes and tendons.
Step 2
Mix the mustard and honey with olive oil.
Step 3
Marinate the fillet in this mixture for 15–20 minutes.
Step 4
Then, dry the meat from the marinade and wrap it in plastic wrap, placing it in the freezer for 20 minutes.
Step 5
Slice the slightly frozen meat into thin slices and arrange them on a plate.
Step 6
Drizzle with the honey-mustard dressing.
Step 7
Top the carpaccio with arugula.
Step 8
Sprinkle with pine nuts, garnish with a cherry tomato and goat cheese.
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