Smoked venison carpaccio

By Bill Alexander
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Venison cure:

  • 1 venison or elk loin (trimmed)
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon fresh ground juniper
  • 30 milliliters liquid smoke


  • 86 grams Grana Padano ribbons
  • Pickled Saskatoon berries
  • Preserved lemon
  • Micro greens
  • Fresh black pepper
  • Paprika oil
  • Crispy shallots

Crispy shallot aioli:

  • 5 egg yolks
  • 150 milliliters Dijon
  • 30 milliliters lemon juice
  • 100 milliliters white vin
  • 700 milliliters vegetable oil
  • Salt and pepper to taste
  • 8 charred shallots


Charred shallot aioli:

  1. Char shallots on flat top until blackened.
  2. Puree shallots with egg yolks in vita prep.
  3. Make a standard aioli by slowly adding veg oil to pureed egg yoks and shallots on medium speed.
  4. Add white vin to thin out if too thick.
  5. Season with salt and pepper and lemon juice to finish.


  1. Pat cleaned venison loin with paper, then pat on dry rub mixture. In a cast iron pan, over high heat, sear the meat on all sides (about one minute per side).
  2. Place venison in freezer to rest and firm up for one hour.
  3. Thinly slice the seared venison and place directly onto the serving plate in circles around the plate.
  4. Garnish with 85 grams Grana Padano, shaved into long strips with a peeler. Add garnish ingredients. 


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