2009 Annual Venison Culinary Competition - 2nd Place - Porcini Crusted Venison Carpaccio

  • 6 oz. venison loin
  • ½ cup dried porcini mushrooms, ground
  • 2 T clarified butter
  • 3 cups arugula
  • 8 leaves basil
  • ¼ cup olive oil
  • 1 clove garlic
  • 2 T toasted pine nuts
  • 2 T parmesan cheese
  • Lemon juice to taste
  • Salt and pepper to taste
  • 1 T white wine vinegar
  • 3 T olive oil
  • Roasted golden beets
  • 1 T sherry vinegar
  • 1 T olive oil
  • Porcini oil for drizzling
  1. Roast beets with sherry vinegar and olive oil for 1 hour and cool, then cut into small dice
  2. Clean loin and brush with oil and roll in ½ c. ground, dried porcini mushrooms
  3. Sear the loin on high heat in a pan with clarified butter, cool, wrap in plastic wrap and freeze 1 hour
  4. Heat 3 dried porcini mushrooms in ¼ cup of salad oil to 140 degrees and let cool to room temperature, strain and reserve oil for garnish (store in refrigerator if there is extra)

 

Make Dressing

Make pesto in the blender with ingredients 5-11, then add to simple vinaigrette (1 T white wine vinegar, and 3 T olive oil)

 

Finish Carpaccio

  1. Slice venison paper thin and lay in a ring on cold plates
  2. Dress arugula and beets in dressing and crumble feta
  3. Arrange arugula in the center of the venison ring and sprinkle beets and feta around, drizzle venison with porcini oil