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Venison Carpaccio


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#1 bearclaw

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Posted 08 November 2016 - 08:21 AM

The only restaurant I really go to anymore is a sushi place here in town, and their ahi carpaccio is amazing, so I decided to try it with ahi of the hills...

 

Sauce:  I mixed about 50/50 EVOO with dark ponzu, and added equal minced ginger and minced garlic and mixed the sauce well.

 

Meat:  Place the loin in the freezer for a few hours (if defrosted) so it is partially frozen and cut thin pieces of loin approx 1/4" thick.  Then use a slightly wet mallet to pound thin enough to see through.

 

Place some greens on the plate and plate the meat, then cover all with the sauce/ dressing.

 

Then enjoy...  

 

I may not cook another piece of loin again.

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Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

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#2 garlicsalt

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Posted 08 November 2016 - 09:38 AM

OH MAN!



#3 sierrahunter1

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Posted 08 November 2016 - 08:09 PM

Great presentation! I'd be a little worried about toxoplasmosis, but it's unlikely.

#4 bearclaw

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Posted 09 November 2016 - 09:22 AM

Great presentation! I'd be a little worried about toxoplasmosis, but it's unlikely.

 

I had never heard of that till you posted.

 

I am only using stuff frozen solid 90 days plus, but I guess its a risk.  Probably less a risk than eating at any restaurant (especially chipotle).

 

Thanks guys, this is something I will do again for sure!


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

bearclaw

#5 meatgetter

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Posted 09 November 2016 - 09:34 AM

this is really awesome.  great job thinking outside the box!  how many ounces of meat do you think is on that plate?  i think you could really get a lot of carpaccio out of just 1 steak?


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#6 bearclaw

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Posted 09 November 2016 - 11:22 AM

I would guess 4-6 ozs honestly.  I meant to weigh it, but once I got started my mouth was watering too much to even do so!  It really was incredible and makes that super valuable loin last longer than just grilling.

 

I have probably one day's left of wild carnitas left in the fridge, but after that is eaten I will have a few nights of carpaccio.  


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

bearclaw

#7 meatgetter

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Posted 09 November 2016 - 11:34 AM

I would guess 4-6 ozs honestly.  I meant to weigh it, but once I got started my mouth was watering too much to even do so!  It really was incredible and makes that super valuable loin last longer than just grilling.

 

I have probably one day's left of wild carnitas left in the fridge, but after that is eaten I will have a few nights of carpaccio.  

 

bingo!  kudos to you.


"We interrupt this marriage to bring you the hunting season."
 


#8 bearclaw

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Posted 09 November 2016 - 05:29 PM

 

I would guess 4-6 ozs honestly.  I meant to weigh it, but once I got started my mouth was watering too much to even do so!  It really was incredible and makes that super valuable loin last longer than just grilling.

 

I have probably one day's left of wild carnitas left in the fridge, but after that is eaten I will have a few nights of carpaccio.  

 

bingo!  kudos to you.

 

 

Thanks!  Now go try it!


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

bearclaw

#9 BOWUNTR

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Posted 09 November 2016 - 07:54 PM

Dude, this post is really weird... Ed F



#10 bearclaw

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Posted 10 November 2016 - 11:36 AM

Dude, this post is really weird... Ed F

 

I figured you would dig this one, but maybe ya'll crazy Arizonians that still don't know who won president in your state don't know good food either!


Give me a bow, a topo and two weeks and I guarantee I kill two weeks!

Just like hunting spots posted online, stupidity is searchable forever.

bearclaw




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