Equipment
Ingredients
Seasoning
- 6 juniper berries
- 6 g coriander seeds
- 3 g black pepper, cracked
- 3 g rosemary, finely chopped
- 6 g smoked sea salt flakes
Main
- 350 g venison loin
- 5 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 121 kcal
- Protein
- 19 g
- Carbohydrates
- 2 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 583 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 36 mg
- Calcium
- 24 mg
- Iron
- 2.9 mg
- Magnesium
- 7 mg
- Phosphorus
- 8 mg
- Zinc
- 0.1 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.32 mg
- Niacin
- 5.8 mg
- Folate
- 1 mcg
- Water
- 66 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Crush the juniper berries, coriander seeds, and black pepper using a pestle and mortar or spice grinder.
Mix the crushed spices with the finely chopped rosemary and smoked sea salt flakes in a small bowl.
Roll the venison loin in the spice mixture until the surface is completely and evenly coated.
Heat the olive oil in a non-stick pan over medium-high heat (approximately 200°C/400°F).
Sear the venison loin on all sides for a few seconds until the exterior is browned but the center remains raw.
Remove the meat from the pan and let it rest for 1 minute.
Slice the venison as thinly as possible using a sharp knife and serve immediately.
Chef's Notes
- For the best texture, use a long, thin slicing knife or a very sharp chef's knife.
- Ensure the venison is completely silver-skin free before seasoning.
Storage
Refrigerator: 24 hours — Store whole seared loin; slice immediately before serving.
Troubleshooting
Meat is cooked too deep into the center
Cause: Pan was not hot enough or searing time was too long
Fix: Cannot be fixed; serve as rare venison instead of carpaccio
Prevention: Ensure the pan is smoking hot and sear for only 5-10 seconds per side
Meat is difficult to slice thinly
Cause: The meat is too soft or the knife is dull
Fix: Chill the meat further and sharpen the knife
Prevention: Place the seared loin in the freezer for 15-20 minutes to firm up before slicing
Cultural Context
Carpaccio, originating from Venice, Italy, traditionally features thinly sliced raw beef. This venison variation draws inspiration from the rich game traditions prevalent across many European countries, particularly in regions with significant hunting heritage. It highlights the European appreciation for the distinct flavors of game meats, often enhanced by aromatic herbs and spices.
