Reindeer carpaccio with goat cheese and arugula
1 serving
45 minutes
Carpaccio of reindeer with goat cheese and arugula is a culinary masterpiece inspired by European cuisine traditions. The reindeer, marinated in a honey-mustard dressing, gains tenderness and a subtle sweet-spicy flavor. The slight bitterness of arugula, creamy goat cheese, and crunchy pine nuts create a harmonious blend of textures and aromas. The frozen thin slices of meat melt in the mouth, revealing depth of flavor, while juicy cherry tomatoes add freshness. This dish is not just an appetizer but a refined gastronomic delight, perfect for a festive dinner or romantic evening.
1
Clean the northern deer meat from films and tendons.
- Venison: 80 g
2
Mix mustard and honey with olive oil.
- Dijon mustard: 15 g
- Honey: 10 g
- Olive oil: 10 ml
3
Marinate the fillet in this mixture for 15-20 minutes.
- Venison: 80 g
4
Then dry the meat from the marinade, wrap it in plastic wrap, and put it in the freezer for 20 minutes.
5
Slice the frozen meat into thin pieces and arrange them on a plate.
6
Drizzle with honey-mustard dressing.
- Honey: 10 g
- Dijon mustard: 15 g
- Olive oil: 10 ml
7
Top the carpaccio with arugula salad.
- Rocket (arugula): 10 g
8
Sprinkle with pine nuts, garnish with cherry tomato and goat cheese.
- Toasted pine nuts: 5 g
- Cherry tomatoes: 15 g
- Goat cheese: 30 g
