Venison Carpaccio with Juniper Berry and Balsamic Vinaigrette

A delicate, flavorful appetizer featuring thinly sliced venison, enhanced with aromatic juniper berries and a rich balsamic vinaigrette.

Ingredients:

• 6 oz venison loin, very fresh
• 2 tbsp classic balsamic vinegar (or fig balsamic for added depth)
• 2 tbsp Persian lime olive oil (or Tuscan herb olive oil for a more savory profile)
• 4 juniper berries, crushed
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• ½ tsp sea salt
• ¼ tsp cracked black pepper
• 1 cup arugula
• 2 tbsp shaved Parmesan or vegan alternative
• 1 tbsp capers, drained
• 1 small shallot, thinly sliced
• Optional: toasted pine nuts or crushed hazelnuts for crunch

Instructions:

1. Prepare the Venison:

   • Place the venison loin in the freezer for about 30-45 minutes to firm up for easier slicing.
   • Using a very sharp knife, slice the venison as thinly as possible. If needed, place the slices between parchment paper and gently pound them with a rolling pin to achieve paper-thin consistency. Arrange on a chilled plate.

2. Make the Juniper Berry & Balsamic Vinaigrette:

   • In a small bowl, whisk together classic balsamic vinegar, Persian lime olive oil, crushed juniper berries, Dijon mustard, honey, salt, and black pepper.

3. Assemble the Carpaccio:

   • Lightly drizzle the vinaigrette over the venison slices.
   • Scatter arugula, shaved Parmesan, capers, and shallots over the top.
   • Optionally, sprinkle with toasted pine nuts or crushed hazelnuts for extra texture.

4. Serve Immediately with fresh crusty bread or crostini.

Vegetarian Side Dish Pairings

Since carpaccio is a light appetizer, these side dishes will balance the meal beautifully.

1. Roasted Beet Salad with Raspberry Balsamic & Goat Cheese

The earthy sweetness of beets pairs well with venison’s rich flavor.

• Roast sliced beets, then toss with raspberry balsamic vinegar, arugula, toasted walnuts, and crumbled goat cheese.

2. Grilled Zucchini & Eggplant with Garlic Olive Oil

A smoky, Mediterranean-inspired side.

• Grill zucchini and eggplant slices, then drizzle with garlic olive oil and sprinkle with sea salt.

3. Wild Mushroom Risotto with Truffle Olive Oil

A creamy, umami-packed dish that complements the lean venison.

• Make a classic risotto and finish with black truffle olive oil for an extra luxurious touch.

4. Fig Balsamic Glazed Carrots with Thyme

A simple but elegant vegetable side.

• Roast carrots with fig balsamic, garlic mushroom olive oil, salt, and fresh thyme.